Fried Rosemary & Fontina Burgers with Calabrian Honey Sweet Potatoes
Craft Burger

Fried Rosemary & Fontina Burgers

with Calabrian Honey Sweet Potatoes

40 MIN
+$4.50/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
For layers of deeply savory, herby flavor, we're pan-frying woody rosemary to top these juicy USDA Prime ground beef burgers (mixed with sharp, salty romano cheese), and using the leftover aromatic oil to cook said patties––served alongside tender roasted sweet potatoes tossed with a sweet and spicy sauce for a punchy finish.
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  • Nutrition
    PER SERVING
  • Calories
    1070 Cals (est.)
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fresh
ingredients
Fried Rosemary & Fontina Burgers with Calabrian Honey Sweet Potatoes
Title
  • 24 oz Usda Prime Ground Beef
  • 4 Challah Buns
  • 1½ lbs Sweet Potatoes
  • 1 bunch Rosemary
  • 4 oz Fontina Cheese
  • 2 oz Balsamic-Marinated Cipolline Onions
  • ¼ cup Mayonnaise
  • 1 Tbsp Calabrian Chile Paste
  • ¼ cup Grated Romano Cheese
  • 2 Tbsps Honey
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, pick the rosemary leaves off the stems. Thinly slice the fontina. Roughly chop the onions. Halve the buns. In a large bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Fry the rosemary
3 Fry the rosemary

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until crispy and fragrant. Leaving any oil in the pan, transfer to a paper towel-lined plate; immediately season with salt.

Form & cook the patties
4 Form & cook the patties

In a medium bowl, combine the beef and romano; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. Heat the pan of reserved rosemary oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced fontina. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Finish & serve your dish
5 Finish & serve your dish

Working in batches, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, mayonnaise, cooked patties, chopped onions, and fried rosemary. Transfer the roasted sweet potatoes to the bowl of Calabrian honey; toss to coat. Taste, then season with salt and pepper if desired. Serve the burgers with the dressed sweet potatoes on the side. Enjoy!

Tips from Home Chefs

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Fried Rosemary & Fontina Burgers

Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, pick the rosemary leaves off the stems. Thinly slice the fontina. Roughly chop the onions. Halve the buns. In a large bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Prepare the remaining ingredients
Fry the rosemary
3 Fry the rosemary

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until crispy and fragrant. Leaving any oil in the pan, transfer to a paper towel-lined plate; immediately season with salt.

4 Form & cook the patties

In a medium bowl, combine the beef and romano; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. Heat the pan of reserved rosemary oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced fontina. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Form & cook the patties
Finish & serve your dish
5 Finish & serve your dish

Working in batches, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, mayonnaise, cooked patties, chopped onions, and fried rosemary. Transfer the roasted sweet potatoes to the bowl of Calabrian honey; toss to coat. Taste, then season with salt and pepper if desired. Serve the burgers with the dressed sweet potatoes on the side. Enjoy!

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