Spanish-Style Burger with Cilantro-Dressed Arugula & Blood Orange Salad
Craft

Spanish-Style Burger

with Cilantro-Dressed Arugula & Blood Orange Salad

40 MIN
$14.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

INGREDIENT IN FOCUS
Romesco is a rich, traditional Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds, and more. Native to the Catalonia region, this sauce is beloved for its tangy, smoky flavor and deep red color. Here, we're mixing it with creamy mayo for a vibrant condiment on our cheesy, spiced burgers.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    1110 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Spanish-Style Burger with Cilantro-Dressed Arugula & Blood Orange Salad
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • 2 oz Arugula
  • 1 Blood Orange
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Capers
  • 1 oz Sliced Roasted Red Peppers
  • 1½ Tbsps Golden Raisins
  • 1 Shallot
  • 2 Tbsps Sliced Roasted Almonds
  • 2 oz Fontina Cheese
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • ¼ cup Cilantro Sauce
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Peel and thinly slice the shallot. Roughly chop the peppers. Thinly slice the cheese. Halve the buns. Peel and small dice the orange. In a bowl, combine the mayonnaise and romesco sauce.

Make the pepper topping
2 Make the pepper topping

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the chopped peppers, capers, and rehydrated raisins (draining before adding). Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

Form & cook the patties
3 Form & cook the patties

Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. Evenly sprinkle the patties on both sides with the spice blend. 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.

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

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.

Make the salad & serve your dish
5 Make the salad & serve your dish

In a large bowl, combine the arugula, diced orange, and almonds. Just before serving, add the green goddess dressing. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, romesco mayo, cooked patties, and pepper topping. Serve the burgers with the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Peel and thinly slice the shallot. Roughly chop the peppers. Thinly slice the cheese. Halve the buns. Peel and small dice the orange. In a bowl, combine the mayonnaise and romesco sauce.

2 Make the pepper topping

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the chopped peppers, capers, and rehydrated raisins (draining before adding). Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

Make the pepper topping
Form & cook the patties
3 Form & cook the patties

Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. Evenly sprinkle the patties on both sides with the spice blend. 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 Toast the buns & serve your dish

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.

Toast the buns & serve your dish
Make the salad & serve your dish
5 Make the salad & serve your dish

In a large bowl, combine the arugula, diced orange, and almonds. Just before serving, add the green goddess dressing. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, romesco mayo, cooked patties, and pepper topping. Serve the burgers with the salad on the side. Enjoy!

Browse Steps
1 of 5