Mushroom & Fontina Prime Beef Burgers with Pear & Arugula Salad
Craft

Mushroom & Fontina Prime Beef Burgers

with Pear & Arugula Salad

35 MIN
+$6.99/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.
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.
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  • with Prime Ground Beef
    includes 24 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef View recipe
  • with Black Bean Patties from Actual Veggies®
    includes 4 Black Bean & Red Pepper Patties
  • with Black Bean Patties from Actual Veggies®

    From the Test Kitchen

    WHY WE LOVE THIS DISH
    For incredibly rich, savory, flavor, we're serving these prime ground beef patties (covered with melty fontina cheese) with a luxe topping of mushrooms—glazed in the pan with umami soy-miso sauce, tangy vinegar, and vibrant togarashi seasoning—plus crispy fried onions for delightful crunch.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      1040 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Mushroom & Fontina Prime Beef Burgers with Pear & Arugula Salad
    Title
    • 4 Black Bean & Red Pepper Patties
    • 4 Challah Buns
    • ½ lb Mushrooms
    • ¼ cup Mayonnaise
    • 2 Tbsps Rice Vinegar
    • ⅓ cup Crispy Onions
    • 4 Persian Cucumbers
    • 4 oz Arugula
    • 1 tsp Black & White Sesame Seeds
    • 1 Shallot
    • 1 Pear
    • ⅓ cup Soy-Miso Sauce
    • 4 oz Shredded Fontina Cheese
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 1 Tbsp Sesame Oil
    • 2 tsps Honey
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the shallot. Halve the buns. Quarter, core, and thinly slice the pear. Thinly slice the cucumbers into rounds. In a large bowl, combine the honey (kneading the packet before opening), sesame oil, half the vinegar, and a drizzle of olive oil. Add the sliced pear and sliced cucumbers; stir to coat. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    Cook & glaze the mushrooms
    2 Cook & glaze the mushrooms

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced shallot. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the soy-miso sauce (carefully, as the liquid may splatter), remaining vinegar, and as much of the togarashi as you'd like. Cook, stirring frequently, 1 to 2 minutes, or until the mushrooms are coated. Transfer to a bowl. Rinse and wipe out the pan.

    Cook the patties
    3 Cook the patties

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the cheese. Loosely cover the pan with foil. Cook 4 to 6 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface.

    Toast the buns
    4 Toast the buns

    Working in batches, add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

    Make the salad & serve your dish
    5 Make the salad & serve your dish

    Add the arugula to the bowl of dressed pear and cucumbers. Season with salt and pepper; toss to coat. Assemble the burgers using the toasted buns, sambal mayo, cooked patties, glazed mushrooms, and crispy onions. Serve the burgers with the salad on the side. Garnish the salad with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the shallot. Halve the buns. Quarter, core, and thinly slice the pear. Thinly slice the cucumbers into rounds. In a large bowl, combine the honey (kneading the packet before opening), sesame oil, half the vinegar, and a drizzle of olive oil. Add the sliced pear and sliced cucumbers; stir to coat. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook & glaze the mushrooms

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced shallot. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the soy-miso sauce (carefully, as the liquid may splatter), remaining vinegar, and as much of the togarashi as you'd like. Cook, stirring frequently, 1 to 2 minutes, or until the mushrooms are coated. Transfer to a bowl. Rinse and wipe out the pan.

    Cook & glaze the mushrooms
    Cook the patties
    3 Cook the patties

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the cheese. Loosely cover the pan with foil. Cook 4 to 6 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface.

    4 Toast the buns

    Working in batches, add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

    Toast the buns
    Make the salad & serve your dish
    5 Make the salad & serve your dish

    Add the arugula to the bowl of dressed pear and cucumbers. Season with salt and pepper; toss to coat. Assemble the burgers using the toasted buns, sambal mayo, cooked patties, glazed mushrooms, and crispy onions. Serve the burgers with the salad on the side. Garnish the salad with the sesame seeds. Enjoy!

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