Meal Kit
Culinary Collection
and BBQ fries
Prep & Cook Time:40-50 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:5 days
Contains:Milk, Eggs, Wheat
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Don't worry; we aren't giving you a bunch of hay to put on your burgers… you aren't the famous Mr. Ed! “Haystack” is basically talking about one thing: onions (or shallots), onions (or shallots), and onions (or shallots), piled up deliciously on a beautiful burger. We've battered and fried a bunch of sharp shallots, just for that perfect crunchy topping. Save the hay for horses; save this burger for yourself.
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- 2Russet Potatoes
- 10oz.Ground Beef
- 2Brioche Buns
- 1Roma Tomato
- 1Shallot
- 1½oz.Sliced Cheddar Cheese
- 1fl. oz.Carolina BBQ Sauce
- ¼cupTempura MixSee AlsoDIY Root Beer Recipe
- 1fl. oz.Dip'n Sauce
- ½tsp.Garlic Pepper
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)VPrjyyPR
Calories
1080Carbohydrates
105gNet Carbs
98gFat
54gProtein
45gSodium
1800mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Medium Non-Stick Pan
- 1Baking Sheet
- 2Mixing Bowls
- 1Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, forming four patties and stacking two to serve.
If using ground pork, follow same instructions as ground beef in Step 4, cooking 4 minutes per side, adding cheese, then cooking until pork reaches minimum internal temperature, 1-2 minutes.
If using ground turkey, follow same instructions as ground beef in Step 4, cooking 6 minutes per side, adding cheese, then cooking until turkey reaches minimum internal temperature, 1-2 minutes.
If using Impossible burger, follow same instructions as ground beef in Step 4, cooking 4 minutes per side, adding cheese, then cooking until burger is heated through, 1-2 minutes.
Roast the Fries
Cut potatoes into 1/2"-thick fries and pat dry.
Place fries on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Spread into a single layer and roast in hot oven until golden brown, 25-30 minutes, tossing fries once halfway through.While fries roast, continue recipe.Prepare Ingredients and Heat Oil
Core and cut tomato into 1/4" slices.
Peel and thinly slice shallot. Keep shallot slices intact as much as possible.Place a medium non-stick pan over medium-high heat and add 4 tsp. olive oil. Let heat, 5 minutes.While oil heats, combine tempura mix and 3 Tbsp. water in a mixing bowl and stir until a thin batter forms, like pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Fry the Shallots
Line a plate with a paper towel.
Add shallots to mixing bowl with tempura batter and stir until coated. Keep shallot slices intact as much as possible.Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches, transfer shallot to hot oil, allowing excess batter to drip off (there should be no overlap). Cook until golden brown, 1-2 minutes per side.Transfer shallots to towel-lined plate. Repeat with remaining shallots.Remove from burner.Cook the Patties
In another mixing bowl, combine ground beef and a pinch of salt. Form into two evenly-sized patties, about 5" in diameter. Season both sides with garlic pepper.
Place a large non-stick pan over medium-high heat. Add patties to hot, dry pan. Cook, 4 minutes per side.Top patties with cheese, and cook until cheese is melted and patties reach a minimum internal temperature of 160 degrees, 1-2 minutes.Remove from burner. Transfer patties to a plate. Wipe pan clean and reserve.Toast Buns and Finish Dish
Return pan used to cook burgers to medium heat. Add buns, cut side down, to hot, dry pan. Toast until lightly browned, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping bottom bun with comeback sauce, patty, tomato, fried shallots, and top bun. Serve BBQ sauce on the side for dipping fries. Bon appétit!
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