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Smoked Gouda Cheeseburgers

with Spicy Zucchini Slaw

Customer Favorite
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re topping these burgers with smoked Gouda cheese for creamy texture and rich flavor—balanced by a zingy layer of Dijon mustard. For a bit of seasonal flair, we’re also serving a side of crisp zucchini tossed with sour cream, garlic paste, and fresh jalapeño.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the zucchini crosswise, then cut into 1/4-inch-thick sticks. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the cheese. Halve the buns. Cut off and discard the stem of the pepper; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Thoroughly wash your hands and cutting board immediately after handling. 

Make the slaw:
2 Make the slaw:

In a medium bowl, combine the zucchini sticks, vinegar, half the sour cream (you will have extra), 1 tablespoon of olive oil, as much of the garlic paste as you’d like, and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Form & cook the patties:
3 Form & cook the patties:

While the slaw marinates, place the beef in a bowl; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties; transfer to a plate. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with aluminum foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. Carefully rinse and wipe out the pan.

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

Heat the same, dry pan on medium-high until hot. Add the buns cut side down. 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, mustard, and cooked patties. Serve the burgers with the slaw on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

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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!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the zucchini crosswise, then cut into 1/4-inch-thick sticks. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the cheese. Halve the buns. Cut off and discard the stem of the pepper; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Thoroughly wash your hands and cutting board immediately after handling. 

2 Make the slaw:

In a medium bowl, combine the zucchini sticks, vinegar, half the sour cream (you will have extra), 1 tablespoon of olive oil, as much of the garlic paste as you’d like, and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Make the slaw:
Form & cook the patties:
3 Form & cook the patties:

While the slaw marinates, place the beef in a bowl; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties; transfer to a plate. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with aluminum foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. Carefully rinse and wipe out the pan.

4 Toast the buns & serve your dish:

Heat the same, dry pan on medium-high until hot. Add the buns cut side down. 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, mustard, and cooked patties. Serve the burgers with the slaw on the side. Enjoy! 

Toast the buns & serve your dish: