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
Make your own remoulade? Oh heck yes. Why get something out of the bottle when you can whip it up yourself with fresh ingredients? The unique flavor of tarragon, creamy mayonnaise, tart Dijon, and pickle relish brought together with some quickly cooked shallot… and then spread it on a juicy burger. Oh heck yes, times two.
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
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 instead of two and stacking to serve.
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 Fries
Cut potatoes into 1/2"-thick fries. Pat dry.
Place fries on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt.Spread into a single layer and bake in hot oven, 20 minutes.Carefully remove from oven and flip fries. Baking sheet will be hot! Use a utensil. Bake again until golden brown, 12-18 minutes.Season baked fries with seasoning blend.While fries bake, prepare ingredients.
Prepare the Ingredients
Stem and finely chop tarragon.
Peel and mince shallot.In a mixing bowl, combine ground beef and a pinch of salt. Form ground beef into two 4"-diameter patties. Season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Remoulade
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil and shallot to hot pan. Stir often until softened, 2-3 minutes.
Remove from burner.In another mixing bowl, combine mayonnaise, relish, mustard, tarragon, and cooked shallot. Set aside. Wipe pan clean and reserve.
Cook the Burgers
Return pan used to cook shallots to medium-high heat.
Add 1 tsp. olive oil and patties to hot pan. Cook until browned and burgers reach a minimum internal temperature of 160 degrees, 4-6 minutes per side.Remove from burner. Transfer burgers to a plate. Wipe pan clean and reserve.
Toast Buns and Finish Dish
Return pan used to cook burgers to medium-low heat. Add buns, cut side down, to hot, dry pan. Toast until lightly browned, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping bottom bun with burger, remoulade, arugula, and top bun. Bon appétit!
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