Grilled Italian Burgers with Fontina, Calabrian Mayo &  Balsamic-Herb Onions
Craft Burger

Grilled Italian Burgers

with Fontina, Calabrian Mayo & Balsamic-Herb Onions

35 MIN
$13.99/serving 2 Servings
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Recipe only available for Friday delivery.
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From the Test Kitchen

For an elevated, dynamic topper to these USDA Prime Niman Ranch ground beef burgers, you'll make a herb compote, reminiscent of Northern Italian flavors, with fresh parsley and tender, balsamic-marinated cipolline onions. For extra herbaceous flavor, you'll also top sweet potatoes with fresh mint leaves.

Get Cooking
  • Nutrition
  • Calories
    910 Cals (est.)
Grilled Italian Burgers with Fontina, Calabrian Mayo &  Balsamic-Herb Onions
  • ¾ lb Usda Prime Ground Beef
  • 2 Challah Buns
  • 1 lb Sweet Potatoes
  • 1 bunch Parsley
  • 1 bunch Mint
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Mayonnaise
  • 2 oz Fontina Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1 tsp Preserved Lemon Purée
  • ½ oz Pickled Peppadew Peppers

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Get This Recipe Delivered
Prepare the ingredients
1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges; place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Thinly slice the fontina. Halve the buns. Roughly chop the parsley leaves and stems. Roughly chop the onions. In a bowl, combine the chopped parsley, chopped onions, and a drizzle of olive oil; season with salt and pepper. Pick the mint leaves off the stems. Roughly chop the peppers; place in a separate bowl. Add the lemon purée and a drizzle of olive oil. Stir to combineIn a separate bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. 

2 Grill the sweet potatoes

Grill the seasoned sweet potato wedges, turning occasionally, 12 to 14 minutes, or until charred and softened. Transfer to a serving dish.

Grill the sweet potatoes
Form & grill the patties
3 Form & grill the patties

Meanwhile, place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. Grill the patties 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced fontina. Grill 4 to 5 minutes, or until the cheese is melted the patties are browned and cooked through.* Transfer to a work surface. 

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

4 Toast the buns

Add the buns, cut side down, to the grill and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Toast the buns
Finish & serve your dish
5 Finish & serve your dish

Assemble the burgers using the toasted buns, Calabrian mayo, grilled patties, and balsamic-herb onions. Top the grilled sweet potatoes with the dressed peppers, mint leaves (tearing just before adding), and parmesan. Serve the burgers with the finished sweet potatoes on the side. Enjoy!