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Sweet Peach BBQ Bacon Burger

Sweet Peach BBQ Bacon Burger

with Roasted Carrot & Arugula Salad

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We’re going back to school with this burger! First up, math. Peach + BBQ + Bacon = Insanely amazing. Next, science. Did you know salt is a natural flavor enhancer? That’s why BBQ sauce, roasted onion, and sizzly bacon combine perfectly with caramelized peaches to create flavor layering that lights up your taste buds. And for even more salty-sweet satisfaction, arugula is tossed on the side with roasted carrots, almonds, pickled onion, and a savory Dijon dressing. Yep, this A+ dinner is best in class.

Tags:Fair Climate Score
Allergens:MilkWheatEggsSoyTree Nuts

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Bacon

6 ounce

Carrots

1 unit

Red Onion

1 unit

Peach

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs, Soy)

1 unit

Peach Jam

5 teaspoon

Balsamic Vinegar

10 ounce

Ground Beef

2 slice

Gouda Cheese

(ContainsMilk)

2 teaspoon

Dijon Mustard

4 tablespoon

BBQ Sauce

2 ounce

Arugula Lettuce

½ ounce

Sliced Almonds

(ContainsTree Nuts)

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon

Cooking Oil

1 teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1390 kcal
Fat90 g
Saturated Fat30 g
Carbohydrate96 g
Sugar52 g
Dietary Fiber6 g
Protein44 g
Cholesterol210 mg
Sodium2120 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Paper Towel
Peeler
Baking Sheet
Medium Bowl
Plastic Wrap
Large Bowl
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Heat a medium, dry pan over medium heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate to cool. Wipe out pan. • Meanwhile, trim, peel, and halve carrots lengthwise; cut into 1⁄4-inch-thick half- moons. Halve and peel onion; thinly slice one half. Cut remaining onion half into 1⁄2-inch-thick wedges (thinly slice one onion and cut the other into wedges for 4). Halve peach and remove pit; cut into 1⁄4-inch-thick slices. Halve buns.

2

• Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss onion wedges on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between two sheets; roast carrots on top rack and onions on middle rack.) • Roast on top rack until lightly browned and tender, 12-15 minutes.

3

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for bacon over medium-high heat. Add peach; cook, stirring occasionally, until softened, 6-8 minutes. Reduce heat to medium; add peach jam, 2 TBSP water, 1⁄2 tsp sugar, and 1⁄4 tsp salt (use 4 TBSP water, 1 tsp sugar, and 1⁄2 tsp salt for 4). Turn off heat. Continue to stir until mixture begins to thicken and most of the liquid has evaporated, 2-3 minutes more.

4

• In a medium microwave-safe bowl, combine sliced onion, half the balsamic vinegar, 2 TBSP water, 1⁄2 tsp sugar, and 1⁄4 tsp salt (use 4 TBSP water, 1 tsp sugar, and 1⁄2 tsp salt for 4 servings). Cover with plastic wrap; microwave 30-45 seconds. Transfer pickled onion to a large bowl, leaving pickling liquid in the medium bowl; reserve.

5

• Form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with gouda; cover pan until cheese melts and patties reach desired doneness.

6

• While patties cook, add mustard, 2 TBSP olive oil (4 TBSP for 4 servings), a pinch of salt, and pepper to bowl with reserved pickling liquid; whisk to combine. • In a small bowl, combine BBQ sauce and remaining balsamic vinegar.

7

• Toast buns, cut sides down, (place directly on oven rack or use a baking sheet) until golden brown, 5-7 minutes. • Add arugula, almonds, roasted carrots, and dressing to large bowl with pickled onion. Toss to combine. • Spread cut sides of bottom buns with half the BBQ sauce. Fill buns with patties, bacon, caramelized peach, and as much roasted onion as you like. Drizzle with as much remaining BBQ sauce as you like. Divide burgers and salad between plates and serve.