Cheeseburger Bourguignon

With Roasted Carrots

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Carrots
  • 1 Tomato
  • 2 oz. Pearl Onions, Frozen
  • 1 Head of Butter Lettuce
  • 4 oz. Button Mushrooms
  • 4 fl. oz. Red Cooking Wine
  • Info
    1 fl. oz. Heavy Whipping Cream
  • Info
    1½ oz. Mayonnaise
  • 14 oz. Ground Beef
  • Info
    1½ oz. Cheddar Cheese Slices
  • Info
    2 Brioche Bun

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
    1164
  • Carbohydrates
    58g
  • Fat
    80g
  • Protein
    68g
  • Sodium
    1384mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Medium Pans
  • 1 Mixing Bowl
  • 1

    Prepare the Ingredients

    Preheat oven to 400 degrees and prepare a baking sheet with aluminum foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel carrots and slice at an angle into 2" pieces. Core tomato and slice into ½" rounds. Halve pearl onions. Separate lettuce leaves. Mince mushrooms, including stems.

  • 2

    Roast the Carrots

    Toss carrots with olive oil and arrange in single layer on prepared baking sheet. Season with a pinch of salt and pepper and roast in oven about 18-20 minutes until fork tender and outsides begin to caramelize. Set aside warm.

  • 3

    Make the Duxelle

    Heat 1 Tbsp. of olive oil in a medium pan over medium-high heat. When oil is nearly smoking, add mushrooms and season with a pinch of salt and pepper. Stir to cook evenly. Mushrooms will release their "liquor" as they cook. When nearly all liquor has evaporated, add red cooking wine. Continue simmering 2-3 minutes until wine is nearly cooked off, and add heavy cream. Cook 2 more minutes, or until cream is reduced and mixture takes on a spread-like consistency. Remove to a bowl and cover to keep warm. Wipe out pan and return to heat.

  • 4

    Make the Aioli

    With medium pan back on heat, add 1 tsp. of olive oil. Add pearl onions and cook 5-6 minutes until softened and beginning to caramelize. It's quite alright if layers separate during cooking. Season with a pinch of salt and pepper and remove to a mixing bowl to cool slightly. Add mayonnaise into bowl and season with one more pinch of salt and pepper, if necessary.

  • 5

    Cook the Burgers

    Form ground beef into 2 patties, each ¾" thick and seasoned liberally with salt and pepper. Heat 1 tsp. of olive oil in a medium pan over high heat. When oil reaches its smoke point, add burger patties and cook 4-5 minutes, or until well browned, on first side. Flip and cook 3-4 more minutes to desired doneness, or internal temperature reaches 160 degrees. During last minute of cooking, top with cheese to allow it to melt slightly.

  • 6

    Plate the Dish

    Schmear both sides of bun with pearl onion aioli. Starting from the bottom: lettuce, tomato, burger, duxelle. Top with bun and serve with roasted carrots on side

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