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Double Stacked Goat Cheese and Pear Burgers
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Double Stacked Goat Cheese and Pear Burgers

Double Stacked Goat Cheese and Pear Burgers

with Rosemary Wedges

Elevate burger night with a tasty caramelized pear and goat cheese burger. No need to make reservations when you can get a restaurant-worthy burger right at home!

Allergens:
Soy
Wheat
Milk
Egg
Mustard

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

500 g

Ground Beef

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

56 g

Goat Cheese

(Contains Milk)

1 unit

Rosemary

460 g

Russet Potato

1 unit

Pear

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Garlic Puree

28 g

Baby Spinach

1 tbsp

Dijon Mustard

(Contains Mustard)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

2.5 tbsp

Oil*

0.38 tsp

Salt*

1 tsp

Sugar*

0.38 tsp

Pepper*

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Nutrition Values

Calories1360 kcal
Fat73 g
Saturated Fat23 g
Carbohydrate106 g
Sugar14 g
Dietary Fiber9 g
Protein69 g
Cholesterol185 mg
Sodium1460 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

Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Medium Bowl

Instructions

Bake fries
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems, then roughly chop. Cut potatoes into 1/4-inch matchstick fries. Add potatoes, rosemary and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the middle and bottom of the oven, rotating sheets halfway)

Caramelize pears
2

While potatoes roast, core, then thinly slice pear. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pear slices. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 3-4 min. Transfer pears to a plate. Set aside.

Make patties
3

While the pears cook, combine beef with panko, pureed garlic, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture! For 4 ppl, add two eggs.) Form into four 4-inch wide patties for 2 ppl (eight patties for 4 ppl). Lightly press a thumbprint into each patty.

Cook patties
4

Carefully wipe the same pan (from step 2) clean. Heat over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side. (NOTE: Don't overcrowd the pan. Pan-fry patties in batches, if needed!)

Toast buns
5

While patties cook, halve buns and arrange on another baking sheet, cut-side up. Sprinkle goat cheese over bottom buns. Toast in the top of the oven, until cheese melts and top buns are golden, 3-4 min. (TIP: Keep an eye on your buns so they don't burn!)

Finish and serve
6

Stir together mayo and Dijon in a small bowl. Spread Dijon-mayo on toasted top buns. Divide patties between bottom buns. Top with caramelized pears and baby spinach. Serve fries alongside.