All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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
Large Non-Stick Pan
Medium 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
Prepare the Ingredients
Peel apple, quarter, and remove core. Cut into ¼" slices.
Cut potatoes into ½" dice.
Trim and thinly slice green onions, keeping white and green portions separate.
Peel and halve shallot. Slice thinly.
Cook the Apples
Place a large non-stick pan over medium high heat and add ½ tsp. olive oil. Stir apple into hot pan until coated with oil. Then cook undisturbed until edges begin to brown, 5-6 minutes.
Stir in shallot, then cook undisturbed until beginning to brown, 3-4 minutes.
Add ¼ cup water. Reduce heat to medium. Cover, and cook undisturbed until fork-tender, 7-10 minutes.
Uncover, and cook until water is almost entirely evaporated, 5-7 minutes.
Remove from burner. Season with a pinch of salt and pepper. Cover again.
While apples cook, prepare potato salad.
Make the Potato Salad
Place a medium pot with potatoes covered by water to a boil over medium-high heat. Once boiling, cook until fork-tender, 7-9 minutes.
Drain potatoes in a colander. Transfer to a mixing bowl.
Add mustard, white portions of green onions, and a pinch of salt and pepper and stir to combine. Set aside.
While potatoes boil, prepare burgers.
Prepare and Cook the Burgers
In another mixing bowl, combine ground beef, 1 Tbsp garlic aioli (reserve remaining for buns), and a pinch of salt and pepper. Form into two evenly-sized patties.
Place a medium non-stick pan over medium-high heat. Add patties to hot pan. Cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.
Remove from burner. Top patties with a cheese slice and let melt. Transfer patties to a plate and tent with foil. Wipe pan clean and reserve.
Toast Buns and Finish Dish
Return pan used to cook patties to medium-low heat. Add pretzel buns, cut side down, to hot, dry pan and press gently. Cook undisturbed until lightly toasted, 1-2 minutes.
Remove from burner. Spread remaining garlic aioli on cut side of top buns.
Taste potato salad, and add a pinch of salt and pepper if desired.
Plate dish as pictured on front of card, topping bottom bun with patty, apples, and top bun. Garnish potato salad with green portions of green onions. Bon appétit!
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