Les Bistro Burgers
with Gruyere, Tarragon Aioli, and Market Salad
- Eggs
- Wheat
- Milk
- Tree Nuts
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!
Ingredients
12 ounce
Yukon Gold Potatoes
¼ ounce
Tarragon
1 unit
Apple
1 teaspoon
Herbes de Provence
5 teaspoon
Red Wine Vinegar
2 teaspoon
Dijon Mustard
4 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Ground Beef
2 unit
Brioche Buns
(Contains: Wheat)
½ cup
Gruyère Cheese
(Contains: Milk)
2 ounce
Arugula
1 ounce
Almonds
(Contains: Tree Nuts)
Not included in your delivery
½ teaspoon
Sugar
5 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.)
In a small bowl, combine mayo, remaining mustard, and 1½ tsp minced tarragon (3 tsp for 4 servings). Season with salt and pepper.
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.
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.
