Smoked Gouda Cheeseburgers
with Spicy Zucchini Slaw
Customer Favorite
- Time25-35 mins
- Servings2
-
Nutrition720calories
We’re topping these burgers with smoked Gouda cheese for creamy texture and rich flavor—balanced by a zingy layer of Dijon mustard. For a bit of seasonal flair, we’re also serving a side of crisp zucchini tossed with sour cream, garlic paste, and fresh jalapeño.
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ingredients
Title
-
10
ozGround Beef -
2
ozSmoked Gouda Cheese -
2
Potato Buns -
1
cloveGarlic -
1
Jalapeño Pepper -
1
Zucchini -
1
TbspSherry Vinegar -
1
TbspDijon Mustard -
¼
cupSour Cream
kitchen tools
- Zester-Grater
- Slotted Spatula
- 11″ Scanpan
- Organic Extra Virgin Olive Oil
- Cutting Board
- Prep Bowls
- Chef’s Knife
Zester-Grater
by Microplane
$11.99
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Zester-Grater
by Microplane
Reduce the time it takes to zest your lemons and limes or mince your garlic into a paste—to just seconds. This is a tool that we reach for over and over again in our test kitchen. The zester-grater makes quick work of any task at hand. We use it to turn a wedge of hard cheese into a fluffy pile, create ultra light zest from citrus, and grate garlic into a fine paste. Grab it when you need fresh ginger or a touch of nutmeg. Pass it with the Parmesan at the table. Its slender body and non-slip handle allow for easy, controlled use over narrow pots and small plates.
More…Add to Basket$11.99
tips & techniques
How To: Safely Cut Round Vegetables
This short video will show you how to cleanly dice round vegetables. We’ve demonstrated with a carrot, but use this same technique for any round vegetable.
Gouda Cheese
Smooth Dijon…
Jalapeño
How To: Peel…
Potato Buns
Sherry Vinegar
Garlic
How To: Hold…
Zucchini
Sour Creamprevnext
instructions
Click for Tablet View
1Prepare the ingredients:
Wash and dry the fresh produce. Halve the zucchini crosswise, then cut into 1/4-inch-thick sticks. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the cheese. Halve the buns. Cut off and discard the stem of the pepper; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Thoroughly wash your hands and cutting board immediately after handling.
2Make the slaw:
In a medium bowl, combine the zucchini sticks, vinegar, half the sour cream (you will have extra), 1 tablespoon of olive oil, as much of the garlic paste as you’d like, and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
3Form & cook the patties:
While the slaw marinates, place the beef in a bowl; season with salt and pepper. Gently mix to combine. 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 a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with aluminum foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate. Carefully rinse and wipe out the pan.
4Toast the buns & serve your dish:
Heat the same, dry pan on medium-high until hot. Add the buns cut side down. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, mustard, and cooked patties. Serve the burgers with the slaw on the side. Enjoy!
