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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!

Allergens:Soy/SojaWheat/BléMilk/LaitEgg/OeufMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

56 g

Goat Cheese

(ContainsMilk/Lait)

1 unit

Rosemary

460 g

Russet Potato

1 unit

Bartlett Pear

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Garlic Puree

28 g

Baby Spinach

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

Not included in your delivery

2.5 tbsp

Oil*

0.38 tsp

Salt*

1 tsp

Sugar*

0.38 tsp

Pepper*

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
Utensils
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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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)

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.

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

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.

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!)

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.