Burgers & Spicy Peanut Sauce with Bok Choy & Crispy Onion Salad

Burgers & Spicy Peanut Sauce

with Bok Choy & Crispy Onion Salad

25 MIN
4 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.
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

We’re building layers of umami-rich flavor in these burgers by mixing bold yellow curry paste into the patties before cooking, then layering them alongside a rich combination of soy glaze, sambal oelek, and peanut butter spread. A mix of butter lettuce, crisp bok choy, crunchy peanuts, and fried onions bring dynamic flavor and texture to our simple side salad.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Burgers & Spicy Peanut Sauce with Bok Choy & Crispy Onion Salad
Title
  • 1⅛ lbs Ground Beef
  • 4 Potato Buns
  • 1 head Butter Lettuce
  • 10 oz Baby Bok Choy
  • 2 Persian Cucumbers
  • 2 Tbsps Smooth Peanut Butter Spread
  • 2 Tbsps Mirin
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Yellow Curry Paste
  • 3 Tbsps Soy Glaze
  • ⅓ cup Crispy Onions
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Rice Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the peanut sauce:
1 Prepare the ingredients & make the peanut sauce:

Wash and dry the fresh produce. Thinly slice the cucumbers on an angle; place in a bowl. Add the mirin; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve the buns. Roughly chop the peanuts. Cut off and discard the root ends of the bok choy; thinly slice. Cut off and discard the root end of the lettuce; roughly chop the leaves. In a large bowl, combine the chopped peanuts, sliced bok choy, and chopped lettuce. In a separate bowl, whisk together the soy glaze, peanut butter spread, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Form the patties:
2 Form the patties:

In a large bowl, combine the beef and curry paste. Season with salt and pepper; gently mix to combine. Form the mixture into four ½-inch-thick patties. Transfer to a plate.

Cook the patties:
3 Cook the patties:

In a large pan (nonstick, if you have one), 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 separate plate. Carefully drain off and discard any excess oil.

* An instant-read thermometer should register 160°F.

Make the salad:
4 Make the salad:

Meanwhile, to the bowl of prepared peanuts, bok choy, and lettuce, add the crispy onions, sesame oil, half the vinegar (you will have extra), and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. 

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

Working in batches if necessary, 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, peanut sauce, cooked patties, and as much of the marinated cucumbers as you’d like (discarding any liquid). Serve the burgers with the salad on the side. Enjoy!

Tips from Home Chefs

Burgers & Spicy Peanut Sauce

Prepare the ingredients & make the peanut sauce:
1 Prepare the ingredients & make the peanut sauce:

Wash and dry the fresh produce. Thinly slice the cucumbers on an angle; place in a bowl. Add the mirin; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve the buns. Roughly chop the peanuts. Cut off and discard the root ends of the bok choy; thinly slice. Cut off and discard the root end of the lettuce; roughly chop the leaves. In a large bowl, combine the chopped peanuts, sliced bok choy, and chopped lettuce. In a separate bowl, whisk together the soy glaze, peanut butter spread, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

2 Form the patties:

In a large bowl, combine the beef and curry paste. Season with salt and pepper; gently mix to combine. Form the mixture into four ½-inch-thick patties. Transfer to a plate.

Form the patties:
Cook the patties:
3 Cook the patties:

In a large pan (nonstick, if you have one), 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 separate plate. Carefully drain off and discard any excess oil.

* An instant-read thermometer should register 160°F.

4 Make the salad:

Meanwhile, to the bowl of prepared peanuts, bok choy, and lettuce, add the crispy onions, sesame oil, half the vinegar (you will have extra), and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. 

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

Working in batches if necessary, 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, peanut sauce, cooked patties, and as much of the marinated cucumbers as you’d like (discarding any liquid). Serve the burgers with the salad on the side. Enjoy!

Browse Steps
1 of 5