Culinary Collection

Bacon Fondue Burger

and potato wedges with green onion crème fraîche

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

There's nothing like bacon and cheese, a salty good combo that brings up the flavor level of anything they're in. They're classic on a burger, of course, but we do it a bit differently here than a cheeseburger. We make a creamy, delicious fondue sauce to make every bite a hit of Nirvana, and then stir bacon into that. Bacon and cheese together again, but in a slightly different, slightly better way.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 10 oz. Ground Beef
  • Info
    2 Potato Rolls
  • Info
    1½ oz. Fontina Cheese Slices
  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • Info
    1 oz. Crème Fraîche
  • 2 Green Onions
  • Info
    1 oz. Light Cream Cheese
  • ⅘ oz. Bacon Bits
  • 1 tsp. Mushroom Seasoning

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    940
  • Carbohydrates
    78g
  • Fat
    48g
  • Protein
    49g
  • Sodium
    1840mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, forming four patties and stacking two to serve.

  • If using ground pork, follow same instructions as ground beef in Step 2, cooking until pork reaches minimum internal temperature, 4-6 minutes per side.

  • If using steak strips, separate into a single layer, pat dry, and season with mushroom seasoning, 1/4 tsp. salt, and a pinch of pepper. Follow same instructions as ground beef in Step 2, stirring occasionally until no pink remains and steak strips reach minimum internal temperature 4-6 minutes. Rest, 3 minutes.

  1. 1

    Start the Wedges and Green Onions

    Cut potatoes into 1/2" thick wedges. Pat dry.

    Trim green onions. Thinly slice green portions, leaving white portions whole.

    Place potato wedges on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into wedges.

    Spread potato wedges into a single layer. Place whole white portions of green onions in any empty space. Bake in hot oven, 10 minutes.

    Potatoes will finish cooking in a later step.

    While wedges and green onions bake, continue recipe.

  2. 2

    Form and Cook the Patties

    In a mixing bowl, combine ground beef, mushroom seasoning, 1/4 tsp. salt, and a pinch of pepper. Form ground beef mixture into two equally-sized patties, about 5" across.

    Place a large non-stick pan over medium-high heat.

    Add patties to hot, dry pan. Cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.

    Remove from burner. Transfer patties to a plate and tent with foil. Wipe pan clean and reserve.

  3. 3

    Finish the Wedges

    After 10 minutes, carefully remove baking sheet from oven. Flip wedges. Remove white portions of green onions to clean cutting board and let cool, at least 5 minutes.

    Bake wedges again in hot oven until brown and tender, 15-20 minutes.

    While wedges bake, continue recipe.

  4. 4

    Make the Fondue

    Tear cheese slices into strips.

    Return pan used to cook patties to medium-high heat.

    Add 1/4 cup water and softened cream cheese to hot, dry pan. Stir constantly until melted and combined, 1-2 minutes.

    Bring to a simmer. Once simmering, lower heat to medium-low.

    While stirring, add cheese strips, a few at a time, until melted and combined.

    Stir in bacon and a pinch of pepper. Remove from burner.

  5. 5

    Make Dipping Sauce, Toast Buns, and Finish Dish

    Once white portions of green onions are cool enough to handle, finely chop. Transfer to another mixing bowl and add crème fraîche, 2 tsp. water, and a pinch of salt. Stir to combine. Top with green portions of green onions.

    Place rolls directly on oven rack in hot oven, cut side down, and toast until golden-brown, 1-2 minutes.

    Remove from oven.

    Plate dish as pictured on front of card, topping bottom roll evenly with fondue, then topping with patty, pesto, and top roll. Serve dipping sauce on side for wedges. Bon appétit!

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