Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
White Cheddar Cheeseburgers
with Tangy Cabbage Slaw
45 MIN
4 Servings
From the Test Kitchen
Tender rings of sweet soy-glazed onion are the perfect topper for these juicy cheeseburgers, which you can also make entirely on the grill. We’re rounding it out with an Asian-inspired take on classic slaw: cabbage and pickled peppers tossed with citrusy ponzu, rice vinegar, and sweet mirin.
Get Cooking-
NutritionPER SERVING
-
Calories860 Cals (est.)
View Full Nutrition
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
Title
-
1⅛ lbs Ground Beef
- 4 Potato Buns
- ½ lb Cabbage
-
1 Sweet Onion
- 1 clove Garlic
- 6 oz Carrots
- ¼ cup Panko Breadcrumbs
- 4 oz White Cheddar Cheese
-
2 Tbsps Pickled Peruvian Peppers
- ¼ cup Mayonnaise
- 1 Tbsp Mirin
- 1 Tbsp Rice Vinegar
- 3 Tbsps Soy Glaze
- 1 Tbsp Vegetarian Ponzu Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
If you’re grilling, preheat your grill to maintain a temperature of 450- 500°F. Oil the grill grates. Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice. Peel the carrots; grate on the large side of the box grater. Combine in a large bowl. Peel the onion; cut into 1/4-inch-thick rounds, keeping the layers intact. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the cheese. Halve the buns.
2
Make the slaw:
To the bowl of prepared cabbage and carrots, add the peppers, vinegar, ponzu sauce, and mirin. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally. Season with salt and pepper to taste.
3
Cook & glaze the onion:
STOVE: In a bowl, combine the soy glaze and 1/3 cup of water. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Keeping them intact, add the onion rounds; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Flip and add the soy glaze mixture (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the onion, 3 to 4 minutes, or until softened and coated. Turn off the heat. Transfer to a plate; top with any glaze from the pan. Cover with foil to keep warm. Rinse and wipe out the pan.
GRILL: Place the onion rounds in a bowl. Drizzle with olive oil and season with salt and pepper; gently turn to coat, keeping the layers intact. Grill 8 to 9 minutes per side, or until browned and softened. Transfer to a bowl; add the soy glaze. Stir to coat and separate the layers. Cover with foil to keep warm.
4
Form & cook the patties:
In a medium bowl, combine the beef, garlic paste, and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate.
STOVE: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced cheese. Loosely cover with foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
GRILL: Lightly oil the patties. Grill 6 to 7 minutes on the first side, or until browned. Flip and grill 4 minutes. Evenly top with the sliced cheese. Grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.
5
Toast the buns & serve your dish:
STOVE: Add a drizzle of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the buns, cut side down; toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
Assemble the burgers using the toasted buns, mayonnaise, cooked patties, and glazed onion (you may have extra onion). Serve the burgers with the slaw on the side. Enjoy!
1
Prepare the ingredients:
If you’re grilling, preheat your grill to maintain a temperature of 450- 500°F. Oil the grill grates. Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice. Peel the carrots; grate on the large side of the box grater. Combine in a large bowl. Peel the onion; cut into 1/4-inch-thick rounds, keeping the layers intact. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the cheese. Halve the buns.
2
Make the slaw:
To the bowl of prepared cabbage and carrots, add the peppers, vinegar, ponzu sauce, and mirin. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally. Season with salt and pepper to taste.
3
Cook & glaze the onion:
STOVE: In a bowl, combine the soy glaze and 1/3 cup of water. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Keeping them intact, add the onion rounds; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Flip and add the soy glaze mixture (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the onion, 3 to 4 minutes, or until softened and coated. Turn off the heat. Transfer to a plate; top with any glaze from the pan. Cover with foil to keep warm. Rinse and wipe out the pan.
GRILL: Place the onion rounds in a bowl. Drizzle with olive oil and season with salt and pepper; gently turn to coat, keeping the layers intact. Grill 8 to 9 minutes per side, or until browned and softened. Transfer to a bowl; add the soy glaze. Stir to coat and separate the layers. Cover with foil to keep warm.
4
Form & cook the patties:
In a medium bowl, combine the beef, garlic paste, and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate.
STOVE: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced cheese. Loosely cover with foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
GRILL: Lightly oil the patties. Grill 6 to 7 minutes on the first side, or until browned. Flip and grill 4 minutes. Evenly top with the sliced cheese. Grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.
5
Toast the buns & serve your dish:
STOVE: Add a drizzle of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the buns, cut side down; toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
Assemble the burgers using the toasted buns, mayonnaise, cooked patties, and glazed onion (you may have extra onion). Serve the burgers with the slaw on the side. Enjoy!
Tips from Home Chefs