By Hello Fresh
Cooking Time: 30 mins
Nutrition: 790 Calories
- Red Onion- 1
- Garlic- 2 cloves
- Tomato Paste- 1 tbsp
- Balsamic Vinegar- 2 tbsp
- Ground Beef- 20 oz
- Mozzarella Cheese- 1 cup
- Ciabatta Bread- 4
- Heirloom Grape Tomatoes- 8 oz
- Spring Mix Lettuce- 4 oz
- Dried Cranberries- 2 oz
1 PREHEAT OVEN AND COOK ONION. Wash and dry all produce. Preheat oven to 400 degrees or grill to high. Halve, peel, and thinly slice onion. Heat a drizzle of olive oil in a large pan over medium heat. Add onion and 1 tsp sugar. Cook, tossing, until browned, 6-8 minutes. Season with salt and pepper. Remove from pan and set aside.
2 MAKE VINAIGRETTE. While onion cooks, mince or grate garlic until you have ½ tsp (you may have a clove left over). In a large bowl, whisk together ½ TBSP tomato paste, 1 TBSP balsamic vinegar, 1 TBSP olive oil, and as much minced garlic as you like (we sent more tomato paste and vinegar than needed). Season with salt and pepper.
3 COOK BURGERS. Wipe out same pan, then heat a drizzle of olive oil in it over medium-high heat (skip if grilling). Shape beef into 2 patties slightly wider than the bread. Season with salt and pepper. Add to pan or grill. Cook until just shy of desired doneness, 2-4 minutes per side. Sprinkle mozzarella on top. Cover pan or grill and cook until cheese melts, 1 minute more.
4 TOAST BREAD AND PREP. Split ciabattas in half. Toast in oven or on grill until golden, 3-5 minutes. Meanwhile, halve tomatoes lengthwise. TIP: A bread knife will slice right through those rolls.
5 TOSS SALAD. Add mixed lettuce, tomatoes, and cranberries to bowl with vinaigrette and toss to combine. Season with salt and pepper.
6 ASSEMBLE AND SERVE. Fill ciabattas with burgers, onion and a little bit of salad. Divide between plates and serve with remaining salad on the side.