Southern BBQ and Nectarine Burger
with Wedges and Zippy Mayo
This amped-up version of the classic BBQ beef burger features tender beef, tasty BBQ sauce, sweet nectarines and crumbly goat cheese. It's fine dining without having to leave your house!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Burger Patty
1 unit
Nectarine
2 unit
Brioche Bun
(Contains Egg, Wheat)
56 g
Goat Cheese
(Contains Milk)
460 g
Russet Potato
113 g
Red Onion
28 g
Spring Mix
2 tbsp
BBQ Sauce
(Contains Mustard)
¼ cup
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
4 tsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat. Cut potatoes into 1/4-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until potatoes are golden-brown, 25-28 min.
While wedges bake, cut four sections off nectarine, avoiding the pit. Cut each section into 1/2-inch slices. Peel, then cut half the onion into ½-inch rounds, keeping rings together (whole onion for 4 ppl). Halve buns.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then nectarines. Sprinkle with 1/2 tsp sugar (dbl for 4 ppl). Cook until golden-brown, 1-2 min per side. Transfer nectarines to a plate. Set aside.
Add patties to one side of grill. Close lid and grill patties, flipping once, until cooked through, 5-6 min per side.** Add onions to the other side of grill. Close lid and grill, flipping once, until tender, 3-4 min per side.
When patties are almost done, add buns grill, cut-side down. Close lid and grill buns until toasted, 1-2 min. (NOTE: Keep an eye on buns so that they don't burn!)
Stir together mayo and half the BBQ sauce (all for 4 ppl) in a small bowl. Spread 1 tbsp BBQ mayo on each bottom bun. Top bottom buns with spring mix, prime rib patties, caramelized nectarines, grilled onion, goat cheese and top buns. Divide burgers and wedges between plates. Serve remaining BBQ mayo on the side, for dipping
