Good Eggs Meal Kits
Beef Hamburgers with Balsamic Onions & Baby Kale Kit
Product Details
Roasting red onions in sweet balsamic vinaigrette makes for an out-of-this-world burger topping that’s ready in the time it takes to cook up the beef patties and toast the buns.
Contains: milk, eggs, wheat.
Note: The beef patties may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Red onion
Balsamic vinaigrette
Grass-fed beef patties (see note below)
Shredded Gruyère cheese
Brioche burger buns
Pre-washed baby kale
What You'll Need
Olive oil
Salt and freshly ground pepper
Mayo (optional)
Step 1
Preheat the oven to 400°F. Line a sheet pan with parchment or foil.
Step 2
Slice the red onion into rings and set on the prepared pan. Drizzle with ¼ cup balsamic vinaigrette and 2 tablespoons olive oil, and toss to combine. Season with salt and pepper. Transfer the pan to the oven and roast until the onions are softened, about 15 minutes.
Step 3
Meanwhile, season the beef patties on both sides with salt and pepper. In a large cast-iron skillet or frying pan (with a lid) over medium-high heat, warm 1 tablespoon olive oil. When the pan is searing hot, add the beef patties and cook until browned on the first side, 3 to 4 minutes. Flip and continue to cook until done to your liking, 3 to 4 minutes longer for medium. Toward the end of cooking, top each patty with a large pinch of Gruyère, and cover the pan to melt, 30 seconds. Transfer the patties to a plate.
Step 4
Place your hamburger buns in the oven, and toast until warm, 1-2 minutes. Toss 2 handfuls of the kale with 1 tablespoon of the remaining vinaigrette.
Step 5
To build the burgers, spread some mayo onto the buns, if you like. Stack the patties on top, along with the onions and baby kale, and serve.
