Goat Cheese and Pear Burgers

Goat Cheese and Pear Burgers

with Rosemary Wedges

Custom recipe
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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!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

56 g

Goat Cheese


1 unit


460 g

Russet Potato

1 unit

Bartlett Pear

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Garlic Puree

28 g

Baby Spinach

1 tbsp

Dijon Mustard


¼ cup

Panko Breadcrumbs


Not included in your delivery

2.5 tbsp


0.38 tsp


1 tsp


0.38 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1100 kcal
Fat56 g
Saturated Fat16 g
Carbohydrate106 g
Sugar14 g
Dietary Fiber9 g
Protein44 g
Cholesterol110 mg
Sodium1380 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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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)


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.


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!) Form beef mixture into two 4-inch wide burger patties ( 4 patties for 4 ppl). Lightly press a thumbprint into each patty.


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.


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!)


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.