Grass-Fed Burgers with Balsamic Onions & Baby Kale

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 grass-fed beef patties and toast the buns.

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)

Makes 3 servings

20 minutes active 

20 minutes total 

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

Wipe out the pan and return it to medium-high heat. Add 3 buns, cut-side down, and toast until warm, 1 minute. 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. 

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.