Grilled Cheddar Burgers
with Chipotle Ketchup, Green Salad, and Dill Pickle
What’s better than burger night? Burger night in the great outdoors! This meal has everything you need for an al fresco feast. In addition to beef patties seared over the flames, all the classic burger toppings are there—cheddar cheese, pickle, tomato, and onion—along with some spicy and smoky ketchup to keep things interesting. P.S.: No grill? No problem. This recipe can easily be made in a pan.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Dill Pickle
2 unit
Roma Tomato
1 unit
Lime
1 unit
Red Onion
20 ounce
Ground Beef
1 cup
Cheddar Cheese
(Contains Milk)
4 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
4 ounce
Mixed Greens
4 tablespoon
Ketchup
1 teaspoon
Chipotle Powder
Not included in your delivery
2 teaspoon
Vegetable Oil
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Heat a grill over direct heat and brush grates with oil. (TIP: If cooking indoors, heat a drizzle of oil in a grill pan or large pan over medium-high heat). Slice one pickle into thin rounds; quarter other pickle lengthwise to create four spears. Halve lemon.
Cut one tomato into thin rounds; dice other tomato. Peel onion, then slice four ¼-inch-thick rounds from the equator (the fattest part; use the rest as you like). Divide beef into four pieces, then shape each piece into a ball. Flatten each ball with your palm until you have a patty that’s about ½-inch thick. Season with plenty of salt and pepper.
Add patties to grill or pan and cook to until marks appear on bottom, 3-4 minutes.
Flip patties over and cook on other side to desired doneness, 3-4 minutes more. About a minute before they’re done cooking, place cheddar on top of patties, cover grill or pan or loosely tent with foil, and let cheddar melt.
While patties cook, split buns in half. Toast on grill or in pan until light golden, 1-2 minutes. Place lettuce, diced tomato, a squeeze or two of lemon, and 4 tsp olive oil in a medium bowl and toss to combine. Season with salt, pepper, and more lemon (to taste).
Mix ketchup and a pinch or two of chipotle powder in a small bowl. (TIP: Set aside some plain ketchup for the kids—the chipotle is spicy.) Spread ketchup mixture onto buns, then fill with patties, pickle rounds, tomato rounds, and onion slices. Serve with salad and pickle spears on the side.
