Beef and Caramelized Fennel Burgers

Name: Beef and Caramelized Fennel Burgers with Herby Goat Cheese Sauce
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 250 g Ground Beef; 2 unit(s) Artisan Bun; 2 unit(s) Russet Potato; 1 unit(s) Fennel; 1 unit(s) Shallot; 7 g Chives; ½ cup Goat Cheese; 4 tbsp Mayonnaise; 4 tbsp Italian Breadcrumbs; 1 tbsp Worcestershire Sauce; 4 tbsp White Cooking Wine; 4 g Garlic Salt; 1.5 tbsp Oil*; 1 tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Herby Goat Cheese Sauce

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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.

Tags:

Chef's Choice

Allergens:

Soja

•Hvede

•Milk

•Egg

•Senf

•Avoine

•Rye

•Sesamzaad

•Gerste

•Schwefeldioxide und Sulfite

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.

Preparation Time35 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 unit(s)

Artisan Bun

2 unit(s)

Russet Potato

1 unit(s)

Fennel

1 unit(s)

Shallot

7 g

Chives

½ cup

Goat Cheese

4 tbsp

Mayonnaise

4 tbsp

Italian Breadcrumbs

1 tbsp

Worcestershire Sauce

4 tbsp

White Cooking Wine

4 g

Garlic Salt

Not included in your delivery

1.5 tbsp

Oil*

1 tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1160 kcal

Fat59 g

Saturated Fat16 g

Carbohydrate109 g

Sugar18 g

Dietary Fiber12 g

Protein46 g

Cholesterol125 mg

Sodium1960 mg

Trans Fat1 g

Potassium2300 mg

Calcium250 mg

Iron9.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Medium Bowl

•Small Bowl

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.