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
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.
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.
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.
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.
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.
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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