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Serrano Pepper & Goat Cheese Burgers with Zucchini Cilantro Slaw

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With all the moving and packing and painting our new home, this gift could not have come at a more perfect time in my life. I’m talking about Blue Apron.  Have you tried it yet?  It’s a weekly food delivery service that makes cooking food both fun and easy.  And no, I’m not getting paid to rave about this service.  Thanks to my wonderful mother-in-law, I just had my first meal tonight.  And I loved it so much that I thought I would share the recipe (so I can make it again and again and again!)

I loved the unique pairings of goat cheese and serrano pepper with the side of cold zucchini slaw, (the slaw is whole30 and paleo)  I’ve actually never had zucchini cold, but it was pretty mind blowing.  The marinade was the perfect compliment to the seasonal vegetable. I will definitely be making that salad again.  It was easy peasy.

Read what Blue Apron had to say about this meal:

For these satisfying burgers, we’re taming the heat of our serrano pepper with a marinade of light, sweet agave nectar, made from the sap of the Mexican agave plant. Tangy goat cheese and a two-in-one spread of Dijon mustard and mayonnaise perfectly balance the juicy beef-served with a bright garlicky slaw of seasonal zucchini.

Serrano Pepper & Goat Cheese Burger with Zucchini Cilantro Slaw

I was thinking that if you wanted to clean things up, just a bit more, it would be super easy to ditch the potato buns and swap them for a sweet potato bun or an eggplant bun, or really any vegetable of your choice.  But I will admit, that burger is pretty much perfect just the way it is.  Your choice!

I’d love for you to give it a try and come back and let me know what you think! Do you think you’d ever give Blue Apron a try?  Leave me a comment and we’ll chat!

Serrano Pepper & Goat Cheese Burger with Zucchini Cilantro Slaw

Makes: 2 Servings | Calories: 645 per serving
Prep Time: 10 min | Cook Time: 15-25 minutes

Ingredients

  • 10 Ounces Ground Beef
  • 2 Potato Buns
  • 1 Clove Garlic
  • 1 Zucchini
  • 1 Bunch Cilantro
  • 2 Tablespoons Dijonnaise
  • 2 Teaspoons Agave Nectar
  • 1 Tablespoon Sherry Vinegar
  • 1 Serrano Pepper
  • 1/4 Cup Crumbled Goat Cheese

Instructions

  1. Prepare the ingredients: Wash and dry the fresh produce.  Halve the buns. Cut off and discard the ends of the zucchini; slice lengthwise into 1/4-inch-thick strips. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the cilantro leaves and stems. Cut off and discard the stem end of the pepper.  Thinly slice the pepper into rounds; thoroughly wash your hands immediately after handling the pepper.  (For a milder dish, halve the pepper lengthwise; remove and discard the ribs and seeds, then thinly slice crosswise.)
  2. Marinate the pepper: In a bowl, combine the pepper and agave nectar; season with salt.  Stir to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.
  3. Make the slaw: While the pepper marinates, in a medium bowl, combine the zucchini, garlic paste, cilantro, vinegar and a drizzle of olive oil. Toss to thoroughly coat; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.
  4. Form & cook the patties: While the slaw marinates, place the ground beef in a medium bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two 1/2-inch-thick patties; transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a plate, leaving any browned bits (or fond) in the pan, and set aside in a warm place.
  5. Toast the buns: Add the buns, cut sides down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until golden brown. Divide between 2 plates.
  6. Assemble the burgers & plate your side dish: Spread a layer of the dijonnaise onto the bottoms of the toasted buns. Top with the cooked patties, cheese and as much of the marinated pepper as you’d like, depending on how spicy you’d like the dish to be. Complete the burgers with the bun tops. Serve with the slaw on the side. Enjoy!

Notes

Recipe via: The Blue Apron

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Welcome to THIS WHOLE KITCHEN! My name is Aubrey Laidlaw, interior designer, mother of two, and wanna-be-chef.

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