Beef and Caramelized Fennel Burgers
with Herby Goat Cheese Sauce
A herbed goat cheese mayo makes these elevated burgers a winner and also doubles as a dip for your steak fries! A little wine makes the fennel topping taste like a full-on restaurant experience.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 unit(s)
Russet Potato
1 unit(s)
Fennel
1 unit(s)
Shallot
7 g
Chives
½ cup
Goat Cheese
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
1 tbsp
Worcestershire Sauce
(May contain Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1.5 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots. Cut into 1/2-inch wide strips.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, trim fennel stalks, then quarter fennel bulb. Peel away and discard any wilted outer layers, then cut fennel crosswise into 1/4-inch slices.
- Peel, then finely chop shallot.
- Thinly slice chives.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and fennel. Cook for 3-4 min, stirring occasionally, until fennel softens slightly. Add 1 tsp (2 tsp) sugar and wine. Season with salt. Cook uncovered, for 4-6 min, stirring occasionally, until golden.
- Transfer to plate.
- Carefully rinse and wipe the pan clean.
- Cover to keep warm.
- Meanwhile, to a medium bowl, add beef, breadcrumbs, shallot, Worcestershire sauce, and remaining garlic salt. Season with pepper, then combine.
- Form mixture into 2 (4) four-inch-wide patties.
- When the fennel is done, reheat the same pan over medium.
- When hot, add patties to the dry pan. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**
- Transfer to a plate, then cover to keep warm.
- Meanwhile, halve buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, in a small bowl, combine mayo, chives and goat cheese.
- Spread bottom buns with some of the herby goat cheese sauce. Stack patties, fennel on bottom buns. Close with top buns.
- Divide burgers and fries between plates.
- Serve with remaining herby goat cheese sauce for dipping.