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Smoked Gouda Cheeseburgers

with Summer Squash Slaw

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

For an exciting twist on the classic cheeseburger, we’re layering slices of smoked gouda onto our juicy beef patties, adding creamy texture and savory flavor—along with sautéed cremini mushrooms. To balance out the burgers’ richness, we’re marinating thin, tender slices of summer squash and red fresno pepper—a variety known for its deliciously fruity heat. (Chefs, you may receive green or grey zucchini, or yellow squash.)

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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the squash lengthwise, then crosswise. Cut lengthwise into ¼-inch-thick strips. 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 mushrooms. Thinly slice the cheese. Halve the buns. Roughly chop the parsley leaves and stems. Cut off and discard the pepper stem; halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

Make the slaw:
2 Make the slaw:

In a medium bowl, combine the squash, pickle relish, half the vinegar, up to half the garlic paste, and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Cook the mushrooms:
3 Cook the mushrooms:

While the slaw marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushrooms and cook, without stirring, 1 to 2 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the remaining vinegar and remaining garlic paste; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Transfer to a bowl; season with salt and pepper to taste. Wipe out the pan.

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

While the slaw continues to marinate, place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form into two ½-inch-thick patties; transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and 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 foil, 2 to 4 minutes, or until the cheese has melted and the patties are browned and 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 1 to 2 minutes, or until lightly browned. Transfer to a work surface.

Finish & plate your dish:
6 Finish & plate your dish:

Add the parsley to the bowl of slaw; stir to combine and season with salt and pepper to taste. Spread the mustard onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and cooked mushrooms. Complete the burgers with the bun tops. Divide the burgers and finished slaw between 2 dishes. 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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the squash lengthwise, then crosswise. Cut lengthwise into ¼-inch-thick strips. 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 mushrooms. Thinly slice the cheese. Halve the buns. Roughly chop the parsley leaves and stems. Cut off and discard the pepper stem; halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

2 Make the slaw:

In a medium bowl, combine the squash, pickle relish, half the vinegar, up to half the garlic paste, and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Make the slaw:
Cook the mushrooms:
3 Cook the mushrooms:

While the slaw marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushrooms and cook, without stirring, 1 to 2 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the remaining vinegar and remaining garlic paste; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Transfer to a bowl; season with salt and pepper to taste. Wipe out the pan.

4 Form & cook the patties:

While the slaw continues to marinate, place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form into two ½-inch-thick patties; transfer to a plate. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and 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 foil, 2 to 4 minutes, or until the cheese has melted and the patties are browned and 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 1 to 2 minutes, or until lightly browned. Transfer to a work surface.

6 Finish & plate your dish:

Add the parsley to the bowl of slaw; stir to combine and season with salt and pepper to taste. Spread the mustard onto the cut sides of the toasted buns. Top the bun bottoms with the cooked patties and cooked mushrooms. Complete the burgers with the bun tops. Divide the burgers and finished slaw between 2 dishes. Enjoy!

Finish & plate your dish: