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Grilled Parmesan Burgers

Grilled Parmesan Burgers

with Rosemary Garlic Mayonnaise and Lemon Butter Corn

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Summertime cooking is all about embracing the thrill of the grill. Which means that this recipe is a thriller, all right, since it features beef patties, onion, and tomato all cooked over the flames and tucked into a brioche bun. Even the corn on the cob on the side is left to get a little charred on the grates, so every single bite has smoky flavor. P.S.: If your grill is still on winter break, no worries—these burgers can also be made in a pan.


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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit


¼ ounce


2 clove


6 tablespoon



1 unit


1 unit

Red Onion

2 unit

Corn on the Cob

20 ounce

Ground Beef

¼ cup

Parmesan Cheese


4 unit

Brioche Buns

(ContainsEggs, Milk, Soy, Wheat)

Not included in your delivery

2 tablespoon



¼ teaspoon


1 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat55 g
Saturated Fat19 g
Carbohydrate51 g
Sugar11 g
Dietary Fiber4 g
Protein36 g
Cholesterol165 mg
Sodium900 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.
Utensilsarrow down iconarrow down icon
Grill Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. If grilling, heat a grill for direct heat. Zest 1 tsp zest from lemon, then cut in half. Squeeze 2 tsp juice into a small bowl. Strip and finely chop enough rosemary leaves from stems to give you 1 TBSP. Mince or grate garlic.


Place 2 TBSP butter in another small, microwave-safe bowl. Microwave on high until just soft, about 10 seconds. (TIP: Make sure not to melt butter.) Stir in lemon zest, ¼ tsp sugar, and a pinch of salt. Set aside. To bowl with reserved lemon juice, add mayonnaise, a pinch of garlic, 1 tsp rosemary, and a pinch of pepper. Stir to combine.


Slice tomato into ⅓- to ½-inch-thick rounds. Peel onion, then slice into ½-inch-thick rounds. Carefully cut or break corn ears in half. Place beef, Parmesan, remaining garlic and rosemary, a pinch of pepper, and a few large pinches of salt in a large bowl. Mix until just combined, then shape into four 4-inch-wide patties.


Brush grill grates with olive oil. (TIP: If cooking indoors, heat a drizzle of olive oil in two grill pans or large pans over medium-high heat; use one for the veggies in this step and use the other for the patties.) Add corn and cook, turning occasionally, until charred all over, about 10 minutes. Add onion rounds and cook until charred, about 3 minutes per side. Add tomato and cook until charred, about 2 minutes per side.


Add patties to grill or other pan and cook to desired doneness, 3-5 minutes per side. If you’d like toasted buns, split buns in half and grill cut-side down until light golden, 1-2 minutes.


Spread buns with mayonnaise mixture and fill with patties, tomato, and onion. Dollop corn with butter mixture and serve on the side.