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.
(Contains Soy, Wheat, Milk)
(Contains Egg, Mustard)
Not included in your delivery
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)
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 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.
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 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!)
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.