Culinary Collection

Creole-Style Burger with Roasted Red Pepper Relish

and chile cumin fries

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Fish (Anchovy), 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 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

When you think food from the Big Easy, you probably think gumbo, jambalaya, etouffee, or oysters. (BRB, booking our plane tickets right now…) …. Ok, we're back. That's not the only food New Orleans does well! The classic remoulade is delicious and tangy on a juicy burger, and the roasted red pepper relish provides a sweet goodness. Gumbo is great, but Creole burgers are da bomb. (Now to look up housing…)

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 10 oz. Ground Beef
  • 1 Red Bell Pepper
  • Info
    2 Brioche Buns
  • 3 oz. Corn Kernels
  • Info
    2 oz. Remoulade
  • 2 Green Onions
  • Info
    2 Pepperjack Cheese Slices
  • Info
    ½ oz. Crispy Jalapeños
  • 1 tsp. Chile and Cumin Rub

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
    1090
  • Carbohydrates
    101g
  • Fat
    56g
  • Protein
    46g
  • Sodium
    1860mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

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

Customize It Instructions

  • If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, forming four patties instead of two and stacking two to serve.

  • If using ground turkey, follow same instructions as ground beef in Step 5, cooking until turkey reaches minimum internal temperature, 6-8 minutes per side.

  • If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as ground beef in Step 5, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Form 2 “piles” of steak strips and top with cheese. Let melt, 3 minutes.

  1. 1

    Start the Fries and Peppers

    Stem and halve red bell pepper. Remove seeds and ribs.

    Cut potatoes into 1/4"-thick fries. Pat dry.

    Place fries on prepared baking sheet and toss with 1 tsp. olive oil. Spread into a single layer on one side. Place bell pepper, cut side down, on empty side.

    Bake in hot oven, 15 minutes.

  2. 2

    Finish the Fries and Peppers

    After 15 minutes, carefully remove baking sheet from oven. Transfer cooked red bell pepper to a clean cutting board. Let cool, 5 minutes.

    Carefully flip potatoes. Bake again in hot oven until golden-brown, 10-12 minutes.

    Gently toss or stir baked fries with seasoning rub and a pinch of salt. Baking sheet will be hot! Use a utensil.

    While fries roast, make relish.

  3. 3

    Make the Relish

    Place a medium non-stick pan over medium heat and spray with cooking spray.

    Add corn to hot pan. Stir often until heated through and lightly toasted, 4-5 minutes.

    While corn cooks, trim and thinly slice green onions.

    Once cool enough to handle, cut red bell pepper into 1/4" dice.

    Remove from burner. Stir in red bell pepper, green onions, and 1/4 tsp. salt until combined.

  4. 4

    Toast the Buns

    Place a large non-stick pan over medium heat.

    Add buns, cut side down, to hot, dry pan. Toast until lightly browned, 1-2 minutes.

    Remove from burner. Transfer buns to a plate. Reserve pan; no need to wipe clean.

  5. 5

    Cook Burgers and Finish Dish

    Form ground beef into two equally-sized patties, about 5" in diameter. Season both sides with 1/4 tsp. salt and a pinch of pepper.

    Return pan used to toast buns to medium-high heat and add 1 tsp. olive oil. Add patties to hot pan. Cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 5-7 minutes per side, adding cheese after flipping.

    Remove from burner.

    Plate dish as pictured on front of card, topping bottom bun with remoulade, relish, burger, crispy jalapeños (to taste), and top bun. Bon appétit!

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