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Grilling Cheese Burgers

Grilling Cheese Burgers

with Broiled Summer Squash, Mint, and Lemon Aioli

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To call this a cheeseburger would be perfectly all right, because this burger is literally ALL CHEESE. That’s right: thanks to this semi-hard cheese (that can even be thrown on the grill), every bite is loaded with melty deliciousness. The chunks of zucchini and summer squash that go along with it are pretty great too, but you can’t deny that it’s the dairy that’s the star of the show.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

Yellow Squash

1 clove


¼ ounce


1 unit


2 tablespoon



1 teaspoon


5.33 ounce

Grilling Cheese


2 unit

Brioche Buns

(ContainsEggs, Milk, Soy, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate58 g
Sugar12 g
Dietary Fiber7 g
Protein27 g
Cholesterol75 mg
Sodium840 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
Small Bowl
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat broiler or grill to high. Halve zucchini and squash lengthwise. Cut half the zucchini and half the squash lengthwise into long, ½-inch-thick planks. Cut the remaining halves into 4-inch-long and ½-inch-thick sticks, like fries. Mince 1 clove garlic (use other as you like). Pick mint leaves from stems; discard stems.


Zest lemon until you have 1 tsp zest, then cut into halves. In a small bowl, combine mayonnaise, zest, a pinch of garlic, and a squeeze of lemon. Season with salt, pepper, and more lemon juice and garlic (to taste).


Toss all zucchini and squash in a large bowl with a large drizzle of olive oil and sumac. Season with salt and pepper. If broiling, spread on a baking sheet in a single layer. Broil until golden brown, 10-15 minutes, flipping halfway through. If grilling, grill over direct heat until lightly charred and softened, about 10 minutes, flipping halfway through.


Cut cheese into thirds widthwise (parallel to the cutting board) to create 3 flat, wide slices. Set aside one slice for another use. If cooking indoors, heat a drizzle of oil in a medium pan over medium-high heat. Add remaining 2 cheese slices and cook until browned and melty, 1-2 minutes per side. If grilling, grill 2 cheese slices over direct heat until melty and grill marks appear, about 3 minutes per side.


Meanwhile, split buns in half and toast under broiler or on grill until golden brown, 2-3 minutes.


*Spread buns with aioli, then fill with cheese, a few mint leaves, and zucchini and squash planks. (TIP: Cut veggies as needed to fit in buns.) Roughly chop remaining mint and scatter over zucchini and squash sticks. Serve burgers with veggie sticks to the side.