Swiss Cheeseburgers

A mouthwatering and delicious burger with a twist. This easy to make and flavorful burger is served with nutty Swiss cheese, a tangy sauce, and is situated on a toasted english muffin for added texture and fun.

Swiss Cheeseburgers on English Muffins

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You guys, I cook dinner, regularly. No surprise there. So I have not really been that interested in trying out one of those meal delivery services as I just didn’t think I needed it. However, I decided to give Blue Apron a try. The biggest appeal for me was that the ingredients needed to make dinner are delivered right to my door, and in the exact quantities so there is no waste. You know how much I loathe wasting food.

I decided to go with Blue Apron because they offer chef-designed recipes that can be made in under 40 minutes with super fresh ingredients, and there is no commitment so you you can cancel at anytime or skip a delivery. With how often we are out of town I knew I would need that option. If you are interested in trying them, they have graciously offered my first 50 readers 2 Free Meals on their first Blue Apron order! How cool is that? You can take advantage of that here.

Anyway, Blue Apron offers two plan types, the 2 person plan, and the family plan. I ordered the family plan which is slated for 4 people. Since my kids are young, I thought it should be enough for all of us, especially since my husband doesn’t usually get to eat dinner with us. When my box arrived I was really impressed with the packaging, and the organization. It seemed really easy, with beautifully printed step by step instructions, and well labeled ingredients. But I couldn’t help but wonder if 2 potatoes would really make enough potato wedges for my family. It just didn’t seem like that much food. However, after making it and serving it, I am happy to report there was ample. In fact, 5 of us ate this for dinner and we even had leftover potato wedges.

I decided to try the first recipe for dinner the night my box arrived, so I can’t attest to how long the ingredients will last in your fridge, but they all seemed very fresh. The instructions said to preheat the oven, then prepare the ingredients, so I went ahead and washed and dried all the produce, then cut the potatoes into the wedges.

After I cut the potatoes up, I picked the rosemary leaves off the stems, and got the potatoes all ready to go by drizzling them with olive oil and seasoning them with salt and pepper, and adding the rosemary. Then I got them in the oven to bake.

I peeled and sliced the shallot.

And I thinly sliced the romaine lettuce.

At this point the potatoes had been roasting for about 10 minutes, so I went to work getting my beef patties ready by adding the seasoning that came in the package to the ground beef, and mixing it together. Then I formed it into patties. The instructions were very clear on how to make the patties, and even what thickness to shoot for.

Once the patties were formed, I heated up some oil in a pan over medium-high heat, and got ready to cook them. I followed the cooking time and instructions that were included, added the cheese at the right time, and then when they were finished, set them aside. They were cooked perfectly, and so juicy.

At this point the potatoes were nearly done, so I knew I needed to put together the sauce and toast the english muffins. The sauce ingredients had come in the Knick Knacks bag with the seasoning and shallot.

Everything was clearly labeled, which was very nice. However, I was concerned a bit about the amount of packaging required for each meal. I loved the idea that I would not be wasting ingredients, but that is a lot of plastic being used to achieve this. Fortunately Blue Apron addresses this with a recycling program they now offer! There are two ways to recycle your Blue Apron packaging: Use a recycling locator to find recycling options in your community or return your packaging for free to Blue Apron via USPS. You can learn more about this here.

Anyway, once the sauce was made, and I pulled the finished potatoes out of the oven, it was time to toast the english muffins, and assemble the finished product.

The potatoes were perfect, by the way, beautifully golden and crispy on the outside, but soft on the inside. And I liked dipping them in the extra burger sauce.

All in all, we really enjoyed our Blue Apron experience. When I went online and ordered I wished there were more options for meals as I wasn’t really sure my family would like all of the options available, but I took the risk, and we enjoyed both meals quite a bit. The other meal I received was a honey garlic cod that was served with coconut rice. My preparation experience was similar, with everything being very clear, and simple instructions to follow.

In fact, you can see for yourself, as they share recipes online for their meals. You can find the recipes here. Browse the selection, you will see the Honey Garlic Cod which was the other recipe I made, as well as many others. I found it refreshing that Blue Apron offers their recipes even if you don’t purchase their service. It just shows that they really do want to help others get out of the dinner rut and try new cuisines and learn to make new recipes.

Swiss Cheeseburgers on English Muffins with Rosemary Roasted Potato Wedges, Blue Apron Review

A mouthwatering and delicious burger with a twist. This easy to make and flavorful burger is served with nutty Swiss cheese, a tangy sauce, and is situated on a toasted english muffin for added texture and fun.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: cheeseburgers, english muffin, french fries, swiss cheese

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 848kcal

Author: Blue Apron

Ingredients

• 1 1/8 pound ground beef
• 4 english muffins
• 4 slices swiss cheese
• 1 pound Russet Potatoes
• 2 tbs olive oil divided
• Salt and pepper to taste
• 1 Romain lettuce romain heart
• 1 Shallot
• 1 bunch Rosemary

Sauce

• 2 Tbs Sweet Pickle Relish
• 1/4 cup Ketchup
• 1/4 Cup Mayo

Burger Spice Blend

• .5 tsp black pepper Coarsely ground
• .5 tsp onion powder
• .5 tsp garlic powder
• .5 tsp smoked paprika

Instructions

• Preheat oven to 475 degrees
• Wash and dry all produce, pick rosemary leaves off stems and discard the stems
• Slice potatoes into 1 inch wedges, drizzle in olive oil, and season with salt and pepper. Toss with rosemary leaves.
• Lay flat on a baking sheet, skin side down, and bake for 24-26 minutes.
• While potatoes are baking, peel and thinly slice the shallots, and slice the romaine into thin slices, discarding the root end. Set aside
• In a bowl mix together ground beef and seasoning mixture, and form into 4, 1/4 inch thick patties
• Once potatoes have been roasting about 10 minutes, use a large skillet to heat a tablespoon of olive oil, over medium heat. Add patties, and cook 2-4 minutes on the first side, until browned.
• Flip patties, and top with a slice of swiss cheese.
• Cook another 2-4 minutes until cheese has melted and patties have reached desired doneness. Move from pan to a plate, cover with foil, and let rest in a warm place.
• In a small bowl mix together sauce ingredients, and set aside.
• Slice english muffins in half, and place on a try, face up
• At this point you should have removed the potatoes from the oven, and they should be done cooking. Set them aside, and put tray of english muffins into hot oven, and toast 6-8 minutes
• Remove english muffins from try, and assemble burgers with shallots and romaine, cooked patties, sauce, and the top of the muffin. Plate burgers.
• Divide potatoes between plates, and enjoy!

Nutrition

Calories: 848kcal | Carbohydrates: 57g | Protein: 37g | Fat: 52g | Saturated Fat: 17g | Cholesterol: 122mg | Sodium: 697mg | Potassium: 998mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1150IU | Vitamin C: 8.2mg | Calcium: 295mg | Iron: 4.5mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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