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
Don't worry; we aren't giving you a bunch of hay to put on your burgers… you aren't the famous Mr. Ed! "Haystack" is basically talking about one thing: onions (or shallots), onions (or shallots), and onions (or shallots), piled up deliciously on a beautiful burger. We've battered and fried a bunch of sharp shallots, just for that perfect crunchy topping. Save the hay for horses; save this burger for yourself.
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
Bake the Fries
Cut potatoes into 1/2" fries and pat dry.
Place fries on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Spread into a single layer and bake in hot oven until golden brown, 25-30 minutes, tossing fries halfway through.While fries bake, prepare shallots.
Prepare the Shallot
Peel and thinly slice shallot.
Place a medium non-stick pan over medium high heat and add 2 Tbsp. olive oil. Let heat, 5 minutes.While oil heats, combine tempura mix and 3 Tbsp. water in a mixing bowl and stir until a thin batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until the desired consistency is reached.
Cook the Shallot
Line a plate with a paper towel.
Add shallot slices to mixing bowl with tempura batter and stir until coated. Keep shallot pieces intact as much as possible.Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches, transfer shallot slices to hot oil, allowing excess batter to drip off. Cook until golden brown, 1-2 minutes per side.Transfer shallot to towel-lined plate.
Cook the Patties
Form ground beef into two evenly-sized patties and season both sides with a pinch of salt.
Place a large non-stick pan over medium-high heat. Add patties to hot pan. Cook, 4 minutes per side.Top patties with cheese, then cook until patties reach a minimum internal temperature of 160 degrees, 1-2 minutes.Remove from burner.
Toast Rolls and Finish Dish
Place rolls directly on oven rack in hot oven, cut side down, and cook until toasted, 1-2 minutes.
Plate dish as pictured on front of card, topping bottom roll with burger, comeback sauce, shallot, arugula, and top roll. Drizzle BBQ sauce on fries. Bon appétit!
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