All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
What, you think BBQ only comes from America? The idea of cooking meat on fire predates the Land of the Free and the Home of the Brave. (Probably predates civilization!) Now, the red, white, and blue did contribute BBQ sauce to the barbecue tradition, sweet and smoky. Here, we combine BBQ sauce with teriyaki for a tangy twosome and top the that with a Sriracha-mayo slaw that brings a slight note of heat. BBQ is universal, and flavors this good should be, too.
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
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
Roast the Potatoes
Cut potatoes into ½" wedges.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, chile and cumin rub, and a pinch of salt and pepper. Massage oil into potatoes.
Spread into a single layer. Roast in hot oven, 15 minutes.
Flip, and roast until browned and tender, 10-15 minutes.
While potatoes roast, make slaw and sauce.
Make the Slaw and Sauce
Combine slaw mix, mayonnaise, 1 tsp. olive oil, and Sriracha (to taste) in a mixing bowl. Set aside.
In another mixing bowl, combine teriyaki glaze and BBQ sauce. Set aside.
Make the Burgers
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Form ground beef into two patties, 4" in diameter. Season both sides with a pinch of salt and pepper.
Add patties to hot pan and cook until patties reach a minimum internal temperature of 160 degrees, 4-6 minutes per side.
Remove burgers to a plate and tent with foil.
Toast the Buns
Halve buns if necessary.
Place buns directly on oven rack in hot oven and bake until lightly toasted, 2-3 minutes.
Finish the Dish
Plate dish as pictured on front of card, spreading sauce on bottom bun and topping with burger, slaw, and top bun. Bon appétit!
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