Fontina Pork Burgers with Charred Onion & Balsamic Mayo

Fontina Pork Burgers with Charred Onion & Balsamic Mayo

An American burger with an Italian twist!

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 2 oz cheese
  • 2 oz cheese
  • 1 tsp oil
  • oil
  • 1 clove garlic
  • 0.3 tsp red pepper flakes
  • 12 oz potato
  • salt
  • black pepper
  • 2 bread
  • 1 onion
  • 10 oz pork
  • 1 tsp oregano
  • 2 tbsp mayonnaise
  • 3 tsp vinegar
  • Step 1

    Step 1

    Serve the burgers with the dressed potatoes on the side. Garnish the potatoes with the parmesan.

  • 0.25 cup cheese
  • Step 2

    Transfer to the bowl of spicy garlic oil; toss to coat. Taste, then season with salt and pepper if desired.

    Step 3

    Place ingredients and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the potatoes to be in a large bowl.

  • 1 tsp oil
  • 1 clove garlic
  • 0.25 tsp red pepper flakes
  • Step 4

    Toss to coat; arrange in an even layer, skin side down. Place in oven.

    Step 5

    Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper.

  • 0.75 lb potato
  • oil
  • salt
  • black pepper
  • Step 6

    Place an oven rack in the center of the oven, then set temperature to 450°F.

    Step 7

    Transfer to a work surface. Assemble the burgers using the toasted buns, balsamic mayo, cooked patties, and as much of the cooked onion rounds as you’d like.

    Step 8

    Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned.

  • 2 bread
  • Step 9

    Add the patties and onion rounds in an even layer. Transfer to a work surface when done. Wipe out the pan.

  • 1 onion
  • Step 10

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high.

  • oil
  • Step 11

    Gently mix to combine. Form the mixture into two 1/2-inch-thick patties.

    Step 12

    In a bowl, combine the ingredients. Season with salt and pepper.

  • 10 oz pork
  • 2 oz cheese
  • 1 tsp oregano
  • salt
  • black pepper
  • Step 13

    In a bowl, whisk together the mayonnaise and vinegar (you will have extra); season with salt and pepper.

  • 2 tbsp mayonnaise
  • 1 tbsp vinegar
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