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Les Bistro Burgers
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Les Bistro Burgers

Les Bistro Burgers

with Gruyere, Tarragon Aioli, and Market Salad

Cancel your reservation at that fancy French Bistro, because we’ve got something way better. And by that, we mean the entire establishment stuffed inside toasty burger buns! First, beef is mixed with grated apple and fresh tarragon for a subtly sweet, extra-juicy twist on the classic. Once the patties are seared, they’re topped with melty gruyere and a dollop of tarragon aioli. On the side, there’s Herbes de Provence roasted potatoes and an arugula, apple, and almond salad. These burgers are—pardon our French—très delicious!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes


serving amount

12 ounce

Yukon Gold Potatoes

¼ ounce


1 unit


1 teaspoon

Herbes de Provence

5 teaspoon

Red Wine Vinegar

2 teaspoon

Dijon Mustard

4 tablespoon


(Contains Eggs)

10 ounce

Ground Beef

2 unit

Brioche Buns

(Contains Wheat)

½ cup

Gruyère Cheese

(Contains Milk)

2 ounce


1 ounce


(Contains Tree Nuts)

Not included in your delivery

½ teaspoon


5 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)5774 kJ
Calories1380 kcal
Fat96 g
Saturated Fat31 g
Carbohydrate81 g
Sugar20 g
Dietary Fiber9 g
Protein44 g
Cholesterol210 mg
Sodium1680 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
Large Bowl
Small Bowl
Large Pan



Adjust rack to top position and preheat oven to 425 degrees. Bring 2 TBSP butter (3 TBSP for 4 servings) to room temperature. Wash and dry all produce. Cut potatoes into ½-inchthick wedges. Pick tarragon leaves from stems; discard stems. Mince leaves until you have 1 TBSP (2 TBSP for 4). Quarter and core apple. Grate 1 quarter (2 quarters for 4) on the largest holes of a box grater; thinly slice remaining apple.

Roast Potatoes

Toss potatoes on a baking sheet with a large drizzle of olive oil, half the Herbes de Provence (you’ll use the rest later), and a generous pinch of salt and pepper. Roast until golden brown and tender, 20-25 minutes.

Make Vinaigrette

Meanwhile, in a large bowl, whisk together 1 TBSP olive oil, half the vinegar, half the mustard, ½ tsp minced tarragon, ½ tsp sugar, salt, and pepper. (For 4 servings, whisk together 2 TBSP olive oil, all the vinegar, half the mustard, 1 tsp minced tarragon, 1 tsp sugar, salt, and pepper.)

Make Aioli

In a small bowl, combine mayo, remaining mustard, and 1½ tsp minced tarragon (3 tsp for 4 servings). Season with salt and pepper.

Form and Cook Patties

In a second large bowl, combine beef, grated apple, remaining minced tarragon, remaining Herbes de Provence, ¾ tsp salt (1½ tsp for 4 servings), and pepper. Form into two equal-sized patties (four patties for 4), each slightly wider than a burger bun. Heat a drizzle of oil in a large pan over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side. In the last 2 minutes of cooking, top patties with cheese; cover pan to melt.

Finish and Serve

Halve buns and spread with softened butter; toast until golden brown. To bowl with vinaigrette, add arugula (reserving a handful for topping burgers), sliced apple, almonds, salt, and pepper; toss to coat. Spread half the aioli onto toasted buns. Fill with patties and reserved arugula. Serve with potato wedges, salad, and remaining aioli on the side.