Provolone-Topped Burgers with Onion Jam
& Arugula-Yellow Beet Salad
Cooking time
35 minutes
Servings
2/4
Calories
960 /serving
Ring in the warm weather by creating a masterpiece of a cheeseburger for dinner tonight. Mild and deliciously melted Provolone cheese tops tonight’s patties, while we concoct a superb onion and honey jam to spoon atop it all. A side salad of grated yellow beets and peppery arugula rounds out the dish for a gourmet meal that strikes a delicious balance between the familiar and the unexpected!
We will send you:
- 285g Ground beef
- 2 Onions (or shallots)
- 90g Baby arugula (or baby spinach)
- 225g Yellow beets
- 15ml Dijon mustard
- 14g Honey
- 30ml White wine vinegar
- 2 Slices of Provolone
- 2 Classic burger buns
- 11g Provolone burger spice blend (sea salt, black pepper, mustard, coriander seeds, paprika, dill seeds, garlic, onion, thyme, sunflower oil, chili pepper, marjoram)
Contains: Egg, Gluten, Milk, Mustard, Sulphites, Wheat
You will need:
Large high-sided pan
Large pan
Peeler
Olive oil
Salt & pepper
Oil
Grater
Total Fat
56 g
Saturated Fat
14 g
Sodium
1680 mg
Total Carb
73 g
Sugars
21 g
Protein
44 g
Fibre
8 g
Preparation
Make the onion jam
Peel, halve and thinly slice the onions. In a large high-sided pan, heat a drizzle of oil on medium. Add the onions and cover. Cook, stirring occasionally, 10 to 12 minutes, until translucent. Add the honey and cover. Cook, stirring occasionally, 12 to 15 minutes, until golden brown. Add ½ the vinegar and ¼ cup of water (double for 4 portions). Cook, scraping up the browned bits (or fond) from the bottom of the pan, 5 to 6 minutes, until the liquid has been absorbed; season with S&P to taste.
Mise en place
While the onion jam cooks, peel and grate the beets; season with S&P. In a bowl, combine the mustard, the remaining vinegar and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste.
Prepare the burger patties
While the onion jam continues to cook, in a medium bowl, combine the ground beef with the spice blend; season with pepper. Using your hands, form the mixture into patties of equal size.
Cook the patties
In a large pan, heat a drizzle of oil on medium-high. Place the patties* in the pan and cook, 3 to 5 minutes per side, until cooked through. In the last 2 minutes of cooking, top each patty with a slice of cheese. Once melted, transfer to a plate. Reserve the pan.
Make the salad
While the patties cook, in a large bowl, combine the beets and arugula (leaving a handful aside to garnish the burgers). Drizzle with as much of the vinaigrette as you’d like and toss well to combine; season with S&P to taste.
Finish & serve
In the reserved pan, place the burger buns, cut side down. Toast, 1 to 2 minutes, until golden brown. Top the toasted bun bottoms with the cooked cheeseburgers, onion jam, reserved arugula and bun tops. Divide the finished burgers between your plates. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
