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
A note about serious food allergies
Want a burger that's more fancy than your average? A little bit of decadence between two buns? This fancy pants patty is dressed up with rich fontina cheese, luxurious truffle, and that 70s throwback that always delights, cheesy fondue. (Is that redundant? Doesn't matter it's delicious.) With a side of frites (not fries!), this burger will make you feel like a millionaire. (Or billionaire, this isn't the 70s.) Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to slicing and/or dicing!
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
Medium Non-Stick Pan
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 20 oz. ground beef, follow same instructions as 10 oz. ground beef, forming four patties and stacking two together in Step 5.
If using ground turkey, follow same instructions as ground beef in Steps 2 and 4, cooking until turkey reaches minimum internal temperature, 6-8 minutes per side.
If using Impossible burger, follow same instructions as ground beef in Steps 2 and 4, cooking until burger is heated through, 4-6 minutes per side.
Bake the Frites
Cut potatoes into ¼" sticks and pat dry.
Place potato sticks on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer. Bake in hot oven until lightly browned, 25-28 minutes, carefully tossing fries halfway through.
While fries bake, prepare ingredients.
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Combine ground beef and a pinch of salt in a mixing bowl. Form into two equally-sized patties, about 5" in diameter.
Cook the Onion
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and onion to hot pan. Stir occasionally until tender and caramelized, 10-13 minutes.
If pan becomes dry, add water 1 Tbsp. at a time.
Add balsamic vinegar. Stir occasionally until vinegar has evaporated, 2-3 minutes.
Remove from burner.
While onions cook, start burgers.
Toast Rolls and Cook Patties
Place a large non-stick pan over medium heat. Place rolls, cut side down, in hot, dry pan. Cook until lightly toasted, 2-3 minutes.
Remove rolls to a plate. Keep pan over medium heat.
Add patties to hot pan. Cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.
Remove from burner.
Make Sauce and Finish Dish
Tear fontina into pieces.
In a microwave-safe bowl, combine fontina and cream cheese. Microwave until softened, 30-60 seconds.
Remove from microwave and stir in truffle salt.
Plate dish as pictured on front of card, topping bottom roll with burger, sauce, onion, arugula, and top roll. Serve garlic and herb aioli on the side for dipping frites. Bon appétit!
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