Goat Cheese and Pear Burgers
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Goat Cheese and Pear Burgers

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!


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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Beef

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

56 g

Goat Cheese

(Contains Milk)

1 unit


460 g

Russet Potato

1 unit


2 tbsp


(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


0.38 tsp


0.31 tsp


1 tsp



Nutrition Values

Calories1110 kcal
Fat56 g
Saturated Fat15 g
Carbohydrate107 g
Sugar13 g
Dietary Fiber9 g
Protein44 g
Cholesterol110 mg
Sodium1340 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.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl


Roast wedges

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 1/2-inch wedges. Add potatoes, rosemary and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. 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

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

While pears cook, combine beef with panko, garlic puree, 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.

Cook patties

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.**

Toast buns

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

Finish and serve

Stir together mayo and Dijon in a small bowl. Spread Dijon-mayo on toasted top buns. Stack patties, caramelized pears and baby spinach on bottom buns. Close with top buns. Divide burgers between plates. Serve wedges alongside.