Meal Kit
Cheeseburger Bourguignon
With Roasted Carrots
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
In Your Box (serves 2)
- 14 oz. Ground Beef
- 1 Head of Butter Lettuce
- 12 oz. Carrots
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- 4 oz. Button Mushrooms
- 4 fl. oz. Red Cooking Wine
- 2 oz. Pearl Onions, Frozen
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- 1 Tomato
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.
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Nutrition (per serving) ZqwG8lqG
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Calories610
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Carbohydrates58g
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Net Carbs52g
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Fat32g
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Protein17g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 2 Medium Pans
- 1 Mixing Bowl
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
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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.
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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.
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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.
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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.
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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.
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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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