Provolone Cheeseburgers & Marinated Kale with Rosemary Roasted Potatoes

Provolone Cheeseburgers & Marinated Kale

with Rosemary Roasted Potatoes

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 770 Cals/serving
  • View All
    Nutrition Label
    Download

We’re elevating our burgers tonight with a few gourmet touches. Hearty kale blanched to soften its texture, then marinated in cider vinegar, makes for a bright counterpoint to the richness of melty provolone. To spread on the toasted buns, we’re also making aioli, a classic condiment of mayonnaise livened up with a bit of garlic. On the side, rosemary lends its comforting, woodsy aroma to roasted potato wedges. (You may receive green curly, dark green lacinato, or red kale.)

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Wash and dry the potatoes and rosemary. Cut the potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan with the whole rosemary sprigs. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer, with the potatoes skin side down. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the rosemary sprigs. Set aside in a warm place.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, wash and dry the kale. Remove and discard the kale stems, then roughly chop the leaves. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the buns.

Blanch & marinate the kale:
3 Blanch & marinate the kale:

While the potatoes continue to roast, add the kale to the pot of boiling water. Cook, stirring frequently, 1 to 2 minutes, or until bright green and softened. Drain thoroughly and carefully pat dry with paper towels. Transfer to a large bowl. Add half the vinegar, up to half the garlic paste, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Form & cook the patties:
4 Form & cook the patties:

While the kale marinates, place the ground beef in a large bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into four ½-inch-thick patties. Transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties; cook 2 to 4 minutes on the first side, or until browned. Flip and evenly top with the cheese. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes, or until the cheese has melted and the patties are cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Make the aioli & serve your dish:
6 Make the aioli & serve your dish:

In a bowl, combine the mayonnaise, remaining vinegar, and as much of the remaining garlic paste as you’d like. Season with salt and pepper to taste. Divide the aioli among the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and marinated kale. Complete the burgers with the bun tops. Divide the burgers and roasted potatoes among 4 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Wash and dry the potatoes and rosemary. Cut the potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan with the whole rosemary sprigs. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer, with the potatoes skin side down. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the rosemary sprigs. Set aside in a warm place.

2 Prepare the remaining ingredients:

While the potatoes roast, wash and dry the kale. Remove and discard the kale stems, then roughly chop the leaves. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the buns.

Blanch & marinate the kale:
3 Blanch & marinate the kale:

While the potatoes continue to roast, add the kale to the pot of boiling water. Cook, stirring frequently, 1 to 2 minutes, or until bright green and softened. Drain thoroughly and carefully pat dry with paper towels. Transfer to a large bowl. Add half the vinegar, up to half the garlic paste, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Form & cook the patties:

While the kale marinates, place the ground beef in a large bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into four ½-inch-thick patties. Transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties; cook 2 to 4 minutes on the first side, or until browned. Flip and evenly top with the cheese. Cook, loosely covering the pan with aluminum foil, 2 to 4 minutes, or until the cheese has melted and the patties are cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Form & cook the patties:
Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

6 Make the aioli & serve your dish:

In a bowl, combine the mayonnaise, remaining vinegar, and as much of the remaining garlic paste as you’d like. Season with salt and pepper to taste. Divide the aioli among the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and marinated kale. Complete the burgers with the bun tops. Divide the burgers and roasted potatoes among 4 dishes. Enjoy!

Make the aioli & serve your dish: