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Provolone-Stuffed Burgers

with Rosemary Oven Fries & Aioli

Cooking time

35 minutes


2 / 4


1170 /serving

Summer has come and gone, but we just can’t seem to get burgers off our mind. In this winning combination, we’re stuffing beef burgers with provolone cheese, topping them with citrus-infused kale and serving them up on our pillowy pretzel rolls. We haven’t forgotten the fries, but we’ve opted for the oven-baked variety, tossed with crispy garlic and rosemary and served with a homemade aioli.

We will send you:

  • 285g Ground beef
  • 450g Potatoes
  • 3 Garlic cloves
  • 1 Lemon
  • 1 Bunch of rosemary
  • ½ Bunch of kale
  • 45ml Mayonnaise
  • 2 Slices of Provolone
  • 2 Pretzel buns

You will need:

Olive oil
Salt & pepper
Sheet pan
Large pan (nonstick if possible)
Parchment paper
Total Fat
61 g
Saturated Fat
16 g
810 mg
Total Carbs
110 g
8 g
55 g
11 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into French fries. On a lined sheet pan, toss the fries with a drizzle of olive oil and S&P. Arrange in a single, even layer and roast, stirring halfway through, 25 to 30 minutes or until lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes roast, zest and juice the lemon. Mince one garlic clove and thinly slice the other two. Pick the rosemary leaves off the stems. Mince the cheese. Remove and discard the kale stems; thinly slice the leaves. In a medium bowl, combine the kale, ¾ of the lemon juice and a drizzle of olive oil; season with S&P and mix well.
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Make the crispy garlic & rosemary
In a large pan (nonstick if possible), combine the sliced garlic and a thin layer of oil. Cook on medium, stirring occasionally, 2 to 3 minutes, or until very lightly browned and crispy. Add the rosemary and cook, stirring occasionally, 30 seconds to 1 minute or until crispy and fragrant. Leaving the oil in the pan, transfer the mixture to a paper towel-lined plate and season with S&P.
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Form the burgers
In a bowl, gently combine the ground beef and lemon zest; season with S&P. Using your hands, form the mixture into two equal-sized patties (double for 4 portions). Form the cheese into two balls (double for 4 portions); place one ball of cheese in the middle of each patty and wrap the meat around it to seal in the cheese. Press down into the shape of a burger, making sure the cheese is sealed inside the meat.
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Cook the burgers
Heat the pan of reserved oil on medium. Add the burgers and cook, 3 to 5 minutes per side or until cooked through. Set aside in a warm spot.
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Toast the buns & serve
Toast in the oven the buns, cut sides down 30 seconds to 1 minute, until nicely golden. In a small bowl, combine the mayonnaise, minced garlic and the remaining lemon juice; stir to combine and season with S&P to taste. Spread the aioli onto the buns; top with the burgers and kale. Garnish the roasted potatoes with the crispy garlic and rosemary and serve on the side with the remaining kale. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.