Provolone Cheeseburgers & Marinated Kale with Rosemary Roasted Potatoes

Provolone Cheeseburgers & Marinated Kale

with Rosemary Roasted Potatoes

35 MIN
4 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.
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

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.)

See Plans
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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

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:
Browse Steps
1 of 6