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Italian Style Hamburger with Sundried Tomatoes

& Parmesan Crusted Zucchini Fries

Cooking time

35 minutes




678 /serving

As soon as the weather heats up, we are all about grilling some epic hamburgers! In this spectacular version we are infusing our patty with sundried tomatoes and melting some gooey provolone cheese on top. We are spreading tomato pesto on our sesame bun and adding fresh baby spinach to bring the burger all together. For the grand finale, Parmesan crusted zucchini fries get baked for a stellar side dish you won’t be able to get enough of!

We will send you:

  • 510g Ground beef
  • 3 Zucchini
  • 85g Baby spinach
  • 15ml Balsamic vinegar
  • 36g Breadcrumbs
  • 30g Sundried tomatoes
  • 60ml Sundried tomato pesto
  • 3 Roasted garlic cloves
  • 25g Parmesan
  • 4 Sliced provolone
  • 4 Sesame seed hamburger buns
  • You will need:

    Large pan
    Sheet pan
    Olive oil
    Salt & pepper
    2 eggs
    Total Fat
    38 g
    Saturated Fat
    12 g
    798 mg
    Total Carbs
    39 g
    8 g
    45 g
    4 g
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    Mise en place
    Preheat the oven to 425°F. Mince the roasted garlic. Finely chop the sundried tomatoes. Cut the zucchinis in half widthwise and quarter lengthwise. In a medium bowl, combine the breadcrumbs and Parmesan. In a second medium bowl, beat two eggs until well blended; season with S&P.
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    Make the zucchini fries
    Working in batches, dip the zucchini strips into the egg mixture. Shake to remove any excess egg, then roll the strips in the breadcrumb mixture to coat them. Transfer the coated zucchini strips to a parchment-lined baking sheet. Drizzle with olive oil and bake, 20 to 25 minutes, until lightly golden and crispy.
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    Prepare & cook the burgers
    While the fries roast, in a large bowl, combine the ground beef, sundried tomatoes, roasted garlic; season with S&P. Gently mix to combine and form into four ½-inch-thick patties. In a large pan, heat a drizzle of olive oil add the patties and cook, loosely covering the pan, 3 to 5 minutes per side, or until browned and cooked through. In the last 2 minutes of cooking, top each burger with a slice of cheese. Once melted, transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside in a warm spot.
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    Toast the buns
    Cut the buns in half. Add the buns, cut sides down, to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Toast on medium, 1 to 2 minutes, until golden brown. Transfer to a plate.
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    Plate your dish
    In a bowl, drizzle the spinach with olive oil, vinegar and S&P; mix well. Place a bun bottom on each plate; spoon on a dollop of the sundried tomato pesto, top with a cheeseburger, and handful of baby spinach. Finish with the tops of the burger buns. Serve with the zucchini fries, and any remaining spinach on the side. Bon appétit