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 that with a Sriracha-mayo slaw that brings a slight note of heat. BBQ is universal, and flavors this good should be, too. Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to slicing!
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
Customize It Instructions
If using ground turkey, follow same instructions as ground beef in Step 3, cooking until patties reach a minimum internal temperature of 165 degrees, 6-8 minutes per side.
If using ground pork, follow same instructions as ground beef in Step 3, cooking over medium-high heat until patties reach a minimum internal temperature of 160 degrees, 5-6 minutes per side.
Roast the Potatoes
Cut potatoes into ½" wedges.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, seasoning rub, and a pinch of salt and pepper. Massage oil and seasoning into potatoes.
Spread into a single layer. Roast in hot oven until browned and tender, 25-30 minutes, flipping once halfway through.
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
Form ground beef into two patties, 4" in diameter. Season both sides with a pinch of salt and pepper.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add patties to hot pan and cook until patties reach a minimum internal temperature of 160 degrees, 4-6 minutes per side.
Remove patties to a plate and tent with foil.
[Pic - reshoot brighter so that it doesn't look like we cook in the sauce]
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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