Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Pancetta & Onion Jam Cheeseburger
with Smoky Fingerlings
40 MIN
+$4.00/serving
2 Servings
From the Test Kitchen
INGREDIENT IN FOCUS
To build layers of flavor in this savory jam, we're calling on rich pancetta—a seasoned, salt-cured meat made from pork belly (similar to bacon, but not smoked). Here, it adds incredible depth of flavor and pleasant saltiness as it cooks in the pan alongside tender onion, sweet honey, and just a touch of red pepper flakes for welcome heat.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories1240 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
12 oz Usda Prime Ground Beef
-
3 oz Diced Pancetta
-
2 Challah Buns
-
2 Scallions
-
1 Yellow Onion
-
¾ lb Fingerling Potatoes
-
2 oz Fontina Cheese
-
1 Tbsp Dijonnaise
-
1 Tbsp Sherry Vinegar
-
¼ cup Grated Parmesan Cheese
-
1 Tbsp Light Brown Sugar
-
¼ tsp Crushed Red Pepper Flakes
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
-
2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes. Line a sheet pan with foil. Transfer the halved potatoes to the prepared sheet pan and drizzle with olive oil. Season with salt, pepper, and enough of the spice blend to coat (reserving a pinch). Toss to coat. Arrange in an even layer, cut side down. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, halve, peel, and small dice the onion. Thinly slice the fontina. Halve the buns. Thinly slice the scallions.
3
Make the pancetta onion jam
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta and cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly crispy. Carefully drain off any excess oil. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar, sugar, remaining spice blend, honey (kneading the packet before opening), and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Transfer to a bowl. Rinse and wipe out the pan.
4
Form & cook the patties
Place the beef in a bowl. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and evenly top with the sliced fontina. Loosely cover the pan with foil. 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 cooking beef until an instant-read thermometer registers a minimum temperature of 160°F.
5
Toast the buns & 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, dijonnaise, cooked patties, and pancetta onion jam. Serve the burgers with the roasted potatoes on the side. Garnish the potatoes with the sliced scallions and parmesan. Enjoy!
1
Prepare & roast the potatoes
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes. Line a sheet pan with foil. Transfer the halved potatoes to the prepared sheet pan and drizzle with olive oil. Season with salt, pepper, and enough of the spice blend to coat (reserving a pinch). Toss to coat. Arrange in an even layer, cut side down. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, halve, peel, and small dice the onion. Thinly slice the fontina. Halve the buns. Thinly slice the scallions.
3
Make the pancetta onion jam
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta and cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly crispy. Carefully drain off any excess oil. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar, sugar, remaining spice blend, honey (kneading the packet before opening), and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Transfer to a bowl. Rinse and wipe out the pan.
4
Form & cook the patties
Place the beef in a bowl. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip (carefully, as the oil may splatter) and evenly top with the sliced fontina. Loosely cover the pan with foil. 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 cooking beef until an instant-read thermometer registers a minimum temperature of 160°F.
5
Toast the buns & 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, dijonnaise, cooked patties, and pancetta onion jam. Serve the burgers with the roasted potatoes on the side. Garnish the potatoes with the sliced scallions and parmesan. Enjoy!
Tips from Home Chefs