Steakhouse Cheddar Burger with Butter Lettuce, Cucumber & Pistachio Salad
Craft Burger

Steakhouse Cheddar Burger

with Butter Lettuce, Cucumber & Pistachio Salad

40 MIN
+$4.50/serving 4 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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Pescatarian
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From the Test Kitchen

WHY WE LOVE THIS DISH
For incredibly rich, savory, steakhouse-inspired flavor, we're serving these prime ground beef patties (stuffed with melty cheddar cheese curds) with a luxe topping of mushrooms—glazed in the pan with our spin on classic steak sauce—plus crispy fried onions for delightful crunch.
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  • Nutrition
    PER SERVING
  • Calories
    960 Cals (est.)
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fresh
ingredients
Steakhouse Cheddar Burger with Butter Lettuce, Cucumber & Pistachio Salad
Title
  • 24 oz Usda Prime Ground Beef
  • 4 Challah Buns
  • ½ lb Mushrooms
  • 2 cloves Garlic
  • 2 heads Butter Lettuce
  • 4 Persian Cucumbers
  • 1 Lemon
  • ⅓ cup Crispy Onions
  • 2 oz Cheddar Cheese Curds
  • 3 Tbsps Soy Glaze
  • 3 Tbsps Ketchup
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Sherry Vinegar
  • 2 Tbsps Roasted Pistachios
  • 1.4 oz Grana Padano Cheese
  • 1 oz Sweety Drop Peppers
time-saving
tips & techniques
How To: Wash Lettuce
How To: Peel Garlic
How To: Dress a Salad
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Roughly chop the cheese curds. Quarter and deseed the lemon. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Thinly slice the cucumbers into rounds. In a bowl, combine the soy glaze, vinegar, sugar, ketchup, and 2 tablespoons of water. Stir until the sugar has dissolved. Halve the buns.

Cook & glaze the mushrooms
2 Cook & glaze the mushrooms

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and the mushrooms are coated. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Form the patties
3 Form the patties

Place the beef and chopped cheese curds in a large bowl. Season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties.

Cook the patties
4 Cook the patties

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Make the salad
5 Make the salad

Meanwhile, in a large bowl, combine the juice of all 4 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Just before serving, add the chopped lettuce, sliced cucumbers, and Grana Padano (crumbling before adding); toss to coat. Taste, then season with salt and pepper if desired.

Toast the buns & serve your dish
6 Toast the buns & serve your dish

Working in batches, add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). 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, cooked patties, glazed mushrooms, and crispy onions. Serve the burgers with the salad on the side. Garnish the salad with the pistachios and peppers. Enjoy!

Tips from Home Chefs

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Steakhouse Cheddar Burger

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Roughly chop the cheese curds. Quarter and deseed the lemon. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Thinly slice the cucumbers into rounds. In a bowl, combine the soy glaze, vinegar, sugar, ketchup, and 2 tablespoons of water. Stir until the sugar has dissolved. Halve the buns.

2 Cook & glaze the mushrooms

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and the mushrooms are coated. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Cook & glaze the mushrooms
Form the patties
3 Form the patties

Place the beef and chopped cheese curds in a large bowl. Season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties.

4 Cook the patties

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Cook the patties
Make the salad
5 Make the salad

Meanwhile, in a large bowl, combine the juice of all 4 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper. Just before serving, add the chopped lettuce, sliced cucumbers, and Grana Padano (crumbling before adding); toss to coat. Taste, then season with salt and pepper if desired.

6 Toast the buns & serve your dish

Working in batches, add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). 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, cooked patties, glazed mushrooms, and crispy onions. Serve the burgers with the salad on the side. Garnish the salad with the pistachios and peppers. Enjoy!

Toast the buns & serve your dish
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