Smoked Gouda & Fried Pickle Burgers with Corn on the Cob & Garlic-Herb Butter
Craft Burger

Smoked Gouda & Fried Pickle Burgers

with Corn on the Cob & Garlic-Herb Butter

40 MIN
$12.99/serving 4 Servings
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Recipe only available for Friday delivery.
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From the Test Kitchen

These delicious USDA Prime Niman Ranch ground beef burgers are layered with crisp, golden fried pickle chips and creamy dijonnaise. We're pairing them with the perfect summer side—corn on the cob—topped with our new spreadable butter; a compound butter mixed with tangy garlic and verdant herbs for rich, flavorful finish.

Get Cooking
  • Nutrition
  • Calories
    860 Cals (est.)
Smoked Gouda & Fried Pickle Burgers with Corn on the Cob & Garlic-Herb Butter
  • 24 oz Usda Prime Ground Beef
  • 4 Challah Buns
  • 4 ears Of Corn
  • 2 cloves Garlic
  • 1 Lemon
  • ¼ cup Tempura Mix
  • 4 oz Smoked Gouda Cheese
  • ¼ cup Dijonnaise
  • 2 Tbsps Mayonnaise
  • 3 oz Pickle Chips
  • 2 oz Garlic & Herb Spreadable Butter
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

Tips from Home Chefs

About Blue Apron

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Get This Recipe Delivered
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Thinly slice the cheese. Remove any husks and silks from the corn. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Halve the buns. In a bowl, combine the dijonnaise and mayonnaise; season with salt and pepper.

2 Make the batter & fry the pickles

Pat the pickles dry with paper towels. In a medium bowl, whisk together the tempura mix, half the spice blend (you will have extra), and ¼ cup of cold water. Season with salt and pepper. Add the pickles; stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of batter sizzles immediately when added, carefully add the coated pickles in an even layer (letting any excess batter drip off). Cook 3 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate and immediately season with salt. Rinse and wipe out the pan.

Make the batter & fry the pickles
Form & cook the patties
3 Form & cook the patties

In a large bowl, combine the beef and garlic paste. Season with salt and pepper. Gently mix to combine. Form the mixture into four 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 the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil and 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 a minimum safe cooking temperature of 160°F for beef.

4 Cook & dress the corn

Meanwhile, add the corn cobs to the pot of boiling water and cook 2 to 3 minutes, or until bright yellow and slightly tender. Turn off the heat.Drain thoroughly and pat dry with paper towels. Return to the pot; Add the butter and the juice of all 4 lemon wedges; season with salt. Stir until the corn is thoroughly coated and the butter is melted.

Cook & dress the corn
Toast the buns & serve your dish
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, creamy dijon, cooked patties, and fried pickles. Serve the burgers with the dressed corn on the side. Enjoy!