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

Grilled Italian Burgers

with Fontina, Calabrian Mayo & Balsamic-Herb Onions

35 MIN
+$2.00/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1150 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Grilled Italian Burgers with Fontina, Calabrian Mayo &  Balsamic-Herb Onions
Title
  • 12 oz 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
time-saving
tips & techniques
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 combine. In 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. 

Grill the sweet potatoes
2 Grill the sweet potatoes

Grill the seasoned sweet potato wedges, turning occasionally, 12 to 14 minutes, or until charred and tender when pierced with a fork. Transfer to a serving dish.

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.

Toast the buns
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. 

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!

Tips from Home Chefs

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 combine. In 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 tender when pierced with a fork. 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!

Browse Steps
1 of 5