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
A note about serious food allergies
A classic dilemma: do you want the gooey cheese and tomato sauce nirvana of a slice of pizza pie, or a juicy cheeseburger with pickles and the fixings? Well, you can tell by the title what we've done here: put the burger on the pizza, and resolved the dilemma for good. Ground beef and cheese, topped with pickles, tomatoes, arugula, and drizzled with tangy dressing. Just call us the peacemakers. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
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
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 Impossible burger, follow same instructions as ground beef in Step 3, breaking up burger until heated through, 7-9 minutes.
If using flank steak, separate into a single layer and pat dry. Follow same instructions as ground beef in Step 3, stirring occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Rest, 3 minutes.
If using diced chicken, pat dry. Follow same instructions as ground beef in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Coarsely chop pickles.
Core tomato and cut into ½" dice.
Peel and halve shallot. Cut into ¼" dice.
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 7-9 minutes.
While flatbreads par-bake, cook ground beef.
Cook the Ground Beef
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground beef to hot pan and break up meat until beginning to brown, 2-3 minutes.
Add seasoning blend and shallot. Stir occasionally until shallot softens, 1-2 minutes.
Drain fat from pan, if desired. Stir in ¼ cup water and demi-glace. Cook until thickened, no pink remains on ground beef, ground beef reaches a minimum internal temperature of 160 degrees, 1-2 minutes.
Remove from burner.
Assemble and Bake Flatbreads
Place flatbreads on a clean work surface and top evenly with cheese, ground beef mixture, and tomatoes.
Place flatbreads directly on oven rack, with prepared baking sheet on rack below to collect any drips. Bake until cheese is melted, 2-3 minutes.
Top baked flatbreads with pickles and arugula.
Finish the Dish
Plate dish as pictured on front of card, drizzling dressing over flatbreads. Bon appétit!
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