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
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 4, cooking until turkey reaches minimum internal temperature, 6-8 minutes per side.
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 once halfway through.While fries bake, prepare shallots.
Prepare Ingredients and Heat Oil
Cut tomato into 1/4" slices.
Peel and thinly slice shallot.Place a medium non-stick pan over medium-high heat and add 4 tsp. 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 desired consistency is reached.
Fry the Shallot
Line a plate with a paper towel.
Add shallot to mixing bowl with tempura batter and stir until coated. Keep shallot 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 to hot oil, allowing excess batter to drip off. Cook until golden brown, 1-2 minutes per side.Remove shallot to towel-lined plate. Repeat with remaining shallot, then remove from burner.
Cook the Patties
In another mixing bowl, combine ground beef and a pinch of salt. Form into two evenly-sized patties and season both sides with garlic pepper.
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 cheese is melted and patties reach a minimum internal temperature of 160 degrees, 1-2 minutes.Remove from burner. Transfer patties to a plate. Wipe pan clean and reserve.
Toast Buns and Finish Dish
Return pan used to cook burgers to medium heat. Add buns to hot, dry pan, cut side down. Toast until lightly browned, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping bottom bun with comeback sauce, patty, tomato, fried shallots, and top bun. Serve BBQ sauce on the side for dipping fries. Bon appétit!
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