Grass-Fed French Onion Burger with Charred Green Bean "Fries"
- Contains Wheat
- Contains Eggs
- Contains Soy
- Please note: FreshDirect's kitchen uses eggs, fish, milk, shellfish, soy, peanuts, tree nuts and wheat ingredients.
- Contains Milk
All the flavors of French onion soup are transformed into a juicy grass-fed burger that is topped with slow-cooked onion bacon jam and perfectly melted Gruyère cheese. Paired with a flavorful side of quick-charred green bean "fries," this meal is next level.
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Equipment You'll Need:
- Medium sauce pot
- 2 large sauté pans
- Baking sheet
- Mixing bowl
From Your Pantry:
- Extra virgin olive oil
1. Prepare Your Ingredients
Preheat your oven to 400 °F. Wash and dry the fresh produce. Trim the ends off the green beans and set aside for Step 5. Peel the onion, and thinly slice. Cut bacon into ¼-inch slices. Remove the burgers from packaging. Next, cut each bun in half, and place cut side up onto the baking sheet.
In a medium pot over medium heat, add the bacon and onion and cook until softened, about 8 minutes, stirring occasionally. Add red wine vinegar and sugar, and continue cooking until bacon is rendered, onions are caramelized, and the liquid has completely evaporated. This should take approximately 2-3 minutes. 3. Finish the Onion Bacon Jam
Stir in the demi-glace and cook, stirring often, until reduced to a jam consistency, approximately 3 minutes. Remove from heat and set aside for Step 6. 4. Cook Your Burger
Season the burgers with the French onion seasoning mix on both sides, making sure to use all of the seasoning included. Heat a large pan (large enough for the 2 burgers) over high heat. Once hot, add 2 tablespoons of olive oil, and swirl to coat the pan. Add the seasoned patties to the hot pan and cook on the first side for 3 minutes. Flip the burger and continue to cook to your desired doneness. (For medium, cook approximately 3 minutes on second side.) Transfer the cooked burgers to the baking sheet with the buns. 5. Char the Green Beans
Heat a large pan over high heat, and once hot, add half the green beans making sure they are in a single layer. Allow the beans to char, turning halfway, for a total of 6 minutes. Beans should be charred, yet crisp tender. Remove the charred green beans to a bowl and repeat with remaining green beans. Drizzle the green beans with olive oil and season with salt and pepper to taste. 6. Finish Your Burgers and Plate Your Meal
Top each burger evenly with the onion bacon jam and one slice of cheese. Place into oven and cook until the cheese is melted and the buns are warm, about 2–3 minutes. Assemble your burgers, and divide the charred green beans evenly between the two plates. Bon appétit!
|Serv. Size 1/2 kit, as packaged (485g)|
|Amount Per Serving
|Calories 960||Calories From Fat 430|
|% Daily Value *|
|Total Fat 48g||74%|
|Saturated Fat 19g||95%|
|Trans Fat 1.5g|
|Total Carbohydrate 81g||27%|
|Dietary Fiber 5g||20%|
|** Contains less than 2 percent of the Daily Value of these nutrients.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Calories per gram:|
|Fat 9 · Carbohydrate 4 · Protein 4|
Grass-Fed Beef, Brioche Roll (Unbleached Unbromated Wheat Flour, Water, Eggs, Sugar, Butter, Sea Salt, Fresh Yeast), Green Beans, Onion, Bacon (Cured With Water, Salt, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Classic French Demi-Glace (Veal Stock [Veal Bones, Water], Roux [Wheat Flour, Veal Fat], Modified Food Starch, Mirepoix Stock [Carrot, Celery And Onion Stocks], Red Wine, Beef Stock, Tomato Paste, Salt, Celery Stock, Carrot Stock), Gruyere Cheese (Fresh Part-Skim Cow’s Milk, Cheese Culture, Salt, Enzymes), Red Wine Vinegar (Red Wine Vinegar, Sodium Metabisulfate [Preservative]), Sugar, French Onion Seasoning (Roasted Granulated Garlic, Worcestershire Sauce Powder [Corn Syrup, Salt, Caramel Color, Garlic, Sugar, Spices, Naturally Fermented Wheat And Soybeans, Maltodextrin, Tamarind, Natural Flavors, Sulfiting Agent], Salt, Black Pepper).
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We've developed this Heat Index to give you an approximation of how spicy a particular dish tastes. Keep in mind that people tolerate chili heat in very different ways, so this scale may not reflect your individual experience with a dish.*
NO HEATThere's no heat here — safe for the kids.
MINOR HEATExpect no more than a little tingle on the tongue.
SUBTLE HEATOne might describe this dish as "peppery."
MEDIUM HEATA spicy warmth that builds as you eat and lingers a while.
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