White Cheddar Burgers & Tomato Jam

with Green Bean & Cabbage Slaw

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    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
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These burgers get a rich topping thanks to a tomato jam that we’re making by cooking fresh tomatoes with red pepper flakes for just a hint of heat that enhances their sweetness, then tossing them with vinegar and creamy mustard sauce. Our creamy side slaw features verdant green beans and piquant pickled peppers for pops of color and zesty flavor.

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the cheese. Halve the buns

Blanch & shock the green beans:
2 Blanch & shock the green beans:

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water and cook 3 to 4 minutes, or until bright green and slightly tender. Drain and immediately transfer to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

Make the tomato jam:
3 Make the tomato jam:

While the green beans cook, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 4 to 5 minutes, or until softened. Transfer to a bowl. Add the creamy mustard sauce and half the vinegar. Stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

Make the slaw:
4 Make the slaw:

In a large bowl, combine the sliced cabbage, shocked green beans, peppers, crème fraîche, pickle relish, and remaining vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Form & cook the patties:
5 Form & cook the patties:

While the slaw marinates, place the beef in a large bowl; season with salt and pepper. Gently mix to incorporate. 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 plate. Carefully drain off and discard any excess oil. 

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

Working in batches if necessary, add the 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, cooked patties, and tomato jam. Serve the burgers with the slaw on the side. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the cheese. Halve the buns

2 Blanch & shock the green beans:

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water and cook 3 to 4 minutes, or until bright green and slightly tender. Drain and immediately transfer to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

Blanch & shock the green beans:
Make the tomato jam:
3 Make the tomato jam:

While the green beans cook, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally and pressing down on the tomatoes with the back of a spoon, 4 to 5 minutes, or until softened. Transfer to a bowl. Add the creamy mustard sauce and half the vinegar. Stir to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan. 

4 Make the slaw:

In a large bowl, combine the sliced cabbage, shocked green beans, peppers, crème fraîche, pickle relish, and remaining vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Make the slaw:
Form & cook the patties:
5 Form & cook the patties:

While the slaw marinates, place the beef in a large bowl; season with salt and pepper. Gently mix to incorporate. 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 plate. Carefully drain off and discard any excess oil. 

6 Toast the buns & serve your dish:

Working in batches if necessary, add the 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, cooked patties, and tomato jam. Serve the burgers with the slaw on the side. Enjoy!

Toast the buns & serve your dish: