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
A note about serious food allergies
Add a bit of sweet (onion jam), a hint of heat (red pepper flakes), and just a touch of the tang (balsamic), and you've got a flavor combination to beat the band. (Ever wonder where that phrase came from? We definitely do.) Add all this flavor, plus cheese, to a meaty burger and what have you got? A meal that's the bee's knees. (Wonder who came up with that one!)
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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 Steps 2 and 4, cooking until pork reaches minimum internal temperature, 4-6 minutes per side.
If using ground turkey, follow same instructions as ground beef in Steps 2 and 4, cooking until turkey reaches minimum internal temperature, 6-8 minutes per side.
Roast the Potatoes and Garlic
Cut potatoes into 1/2"-thick wedges and pat dry.
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into potatoes.Spread into a single layer and roast in hot oven until tender, 25-30 minutes, flipping once halfway through.While potatoes roast, place garlic on a piece of foil and drizzle with 1/2 tsp. olive oil. Form a small pouch around garlic.Place directly on oven rack in hot oven, opening side up, and roast until golden brown, 12-15 minutes.While potatoes and garlic roast, continue recipe.
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Season ground beef with 1/4 tsp. salt and a pinch of pepper. Form into two equally-sized patties, about 5" in diameter.
Make the Onion Jam
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add onions and a pinch of salt and pepper to hot pan. Stir occasionally until browned, 10-12 minutes.If pan becomes dry, add water, 1 Tbsp. at a time, as needed. Add balsamic vinegar. Bring to a simmer.Once simmering, stir occasionally until liquid is almost entirely evaporated, 1-2 minutes.Remove from burner. Stir in red pepper flakes (to taste).While onions cook, continue recipe.
Toast Buns and Cook Patties
Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil.
Add buns to hot pan, cut side down. Toast until browned, 1-2 minutes.Transfer buns to a plate. Keep pan over medium heat.Add patties to hot pan and cook until browned and patties reach a minimum internal temperature of 160 degrees, 4-6 minutes per side, covering pan after flipping patties.Remove from burner. Top patties evenly with softened cheese spread. Patties and pan will be hot! Use a utensil. Cover pan until cheese is melted, 1-2 minutes.
Make Garlic Aioli and Finish Dish
Carefully, unwrap foil pouch and transfer garlic to a mixing bowl. Mash until slightly chunky.
Stir in mayonnaise until combined.Plate dish as pictured on front of card, placing onion jam on bottom bun and topping with patty, arugula, and top bun. Serve potatoes with garlic aioli on the side for dipping. Bon appétit!
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