Culinary Collection

Haystack Burger with Comeback Sauce

and BBQ fries

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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

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.

In Your Box (serves 2)

  • 1 oz. Gold BBQ Sauce
  • 10 oz. Ground Beef
  • Info
    ¼ cup Tempura Mix
  • Info
    1½ oz. Sliced Cheddar Cheese
  • ½ oz. Baby Arugula
  • Info
    1 fl. oz. Comeback Sauce
  • Info
    2 Potato Rolls
  • 2 Russet Potatoes
  • 1 Shallot

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
    1070
  • Carbohydrates
    99g
  • Fat
    55g
  • Protein
    43g
  • Sodium
    1680mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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