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Jalapeño Cheeseburgers

with Carrot Fries

30-Minute Meal
30-Minute Meal
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

The unexpected combination of creamy, tangy goat cheese and spicy-sweet marinated jalapeño takes the classic burger to new heights in this recipe. For a lighter take on the usual side, we’re pairing our burgers with carrot fries.

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Halve the buns. Cut off and discard the stem of the pepper. Halve lengthwise; remove and discard the ribs and seeds, then thinly slice crosswise. Place in a bowl. Thoroughly wash your hands immediately after handling.

Roast the carrots:
2 Roast the carrots:

Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Marinate the pepper:
3 Marinate the pepper:

While the carrots roast, add the honey (kneading the packet before opening) and vinegar to the bowl of sliced pepper; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Form the patties:
4 Form the patties:

While the pepper marinates, place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

Cook the patties:
5 Cook the patties:

While the pepper continues to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side for medium-rare (flipping carefully, as the oil may splatter), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Toast the buns & serve your dish:
6 Toast the buns & serve your dish:

Add the 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, creamy mustard sauce, cooked patties, cheese (crumbling before adding), and as much of the marinated pepper as you’d like (draining before adding), depending on how spicy you’d like the dish to be. Serve the burgers with the roasted carrots. Enjoy!

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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.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Halve the buns. Cut off and discard the stem of the pepper. Halve lengthwise; remove and discard the ribs and seeds, then thinly slice crosswise. Place in a bowl. Thoroughly wash your hands immediately after handling.

2 Roast the carrots:

Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the carrots:
Marinate the pepper:
3 Marinate the pepper:

While the carrots roast, add the honey (kneading the packet before opening) and vinegar to the bowl of sliced pepper; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

4 Form the patties:

While the pepper marinates, place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

Form the patties:
Cook the patties:
5 Cook the patties:

While the pepper continues to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side for medium-rare (flipping carefully, as the oil may splatter), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Toast the buns & serve your dish:

Add the 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, creamy mustard sauce, cooked patties, cheese (crumbling before adding), and as much of the marinated pepper as you’d like (draining before adding), depending on how spicy you’d like the dish to be. Serve the burgers with the roasted carrots. Enjoy!

Toast the buns & serve your dish: