Meal Kit
Culinary Collection
Haystack Beef Burger with Dip'n Sauce
and BBQ fries
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
Chef
Sarah Thomsen
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Ground Beef
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2 Brioche Buns
- 1 Roma Tomato
- 1 Shallot
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1½ oz. Sliced Cheddar Cheese
- 1 fl. oz. Carolina BBQ Sauce
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¼ cup Tempura Mix
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1 fl. oz. Dip'n Sauce
- ½ tsp. Garlic Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOJRkLOy
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Calories1080
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Carbohydrates105g
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Net Carbs98g
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Fat54g
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Protein45g
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Sodium1800mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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1 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.Roast in hot oven until golden-brown, 25-30 minutes, tossing once halfway through.While fries roast, continue recipe. -
2 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. Set aside. -
3 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 shallots 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. -
4 Cook the Patties
In another mixing bowl, combine ground beef and a pinch of salt. Form mixture 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. -
5 Toast Buns and Finish Dish
Return pan used to cook patties 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 dip'n sauce, patty, tomatoes, fried shallots, and top bun. Serve BBQ sauce on the side for dipping fries. Bon appétit!
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