Les Bistro Burgers

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    Cancel your reservation at that fancy French Bistro, because we’ve got something way better. And by that, we mean the entire establishment stuffed inside toasty burger buns! First, beef is mixed with grated apple and fresh tarragon for a subtly sweet, extra-juicy twist on the classic. Once the patties are seared, they’re topped with melty gruyere and a dollop of tarragon aioli. On the side, there’s Herbes de Provence roasted potatoes and an arugula, apple, and almond salad. These burgers are—pardon our French—très delicious!

    Allergens:EggsMilkWheatTree Nuts

    Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

    Ingredients

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    12 ounce
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    1 unit
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    5 teaspoon
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    4 tablespoon
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    2 unit
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    2 ounce
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    ¼ ounce
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    1 teaspoon
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    2 teaspoon
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    10 ounce
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    ½ cup
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    1 ounce
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    ½ teaspoon
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    1 teaspoon
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    unit
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    5 teaspoon
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    2 tablespoon
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    unit

    Not Included in your Delivery

    Utensils

    Baking Sheet
    Large Bowl
    Small Bowl
    Large Pan

    Instructions

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    1
    Adjust rack to top position and preheat oven to 425 degrees. Bring 2 TBSP butter (3 TBSP for 4 servings) to room temperature. Wash and dry all produce. Slice potatoes into ½-inch-thick wedges. Pick tarragon leaves from stems; discard stems. Mince leaves until you have 1 TBSP (2 TBSP for 4). Quarter and core apple. Grate 1 quarter (2 quarters for 4) on the largest holes of a box grater; thinly slice remaining.
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    2
    Toss potatoes on a baking sheet with large drizzle of olive oil, half the Herbes de Provence (you’ll use the rest later), and a generous pinch of salt and pepper. Roast until golden brown and tender, 20-25 minutes.
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    3
    Meanwhile, in a large bowl, whisk together 1 TBSP olive oil (2 TBSP for 4 servings), half the vinegar (we sent more; use all for 4), half the mustard (you’ll use the rest later), ½ tsp minced tarragon (1 tsp for 4), ½ tsp sugar (1 tsp for 4), salt, and pepper.
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    4
    In a small bowl, combine mayo, remaining mustard, and 1½ tsp minced tarragon (3 tsp for 4 servings). Season with salt and pepper.
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    5
    In a second large bowl, combine beef, grated apple, remaining minced tarragon, remaining Herbes de Provence, ¾ tsp salt (1½ tsp for 4 servings), and pepper. Form into two equal-sized patties (four patties for 4), slightly wider than burger buns. Heat a drizzle of oil in a large pan over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side. In the last 2 minutes of cooking, top patties with cheese. TIP: Cover pan to help melt cheese.
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    6
    Halve buns and spread with softened butter; toast until golden brown. To bowl with vinaigrette, add arugula (reserving a handful for topping burgers), sliced apple, and almonds as desired. Season with salt and pepper; toss to coat. Spread half the aioli onto toasted buns. Fill buns with patties and top with reserved arugula. Serve with potato wedges, salad, and remaining aioli on the side.