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.
Ingredients
250 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*
0.31 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
