Categories: Meals
Ingredients
- 2 Onion
- 8 ounce Kale
- 1/2 ounce Thyme
- 2 Beef Stock Concentrate
- 1 cup Gruyere
- 2 tablespoon Flour
- 1 cup Milk
- 0.13 teaspoon Nutmeg
- 20 ounce Ground Beef
- 4 Buns
Directions
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Wash and dry all produce. Preheat oven to 350 degrees. Halve, peel, and thinly slice onion. Remove stems and large ribs from kale, then tear leaves into bite-sized pieces. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake in oven until crisp, 10-12 minutes. TIP: Keep an eye on these—they can burn quickly.
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Heat a drizzle of olive oil in a large pan over medium heat. Add onion and thyme sprigs. Cook, tossing, until soft and browned, 7-8 minutes. Stir in stock concentrate, 1 tsp sugar, and ¼ cup water. Simmer until onion is jammy, 2-3 minutes. Remove and discard thyme sprigs. Remove onion from pan and set aside. Wipe out pan.
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Meanwhile, grate cheese on large holes of a grater. Melt 1 TBSP butter in a small pot over medium heat. Add flour and stir until lightly toasted, about 1 minute. Slowly whisk in ½ cup milk (we sent more), then simmer until thickened, 1-2 minutes. Season with a pinch of nutmeg (we sent more than needed), salt, and pepper. Set aside off heat.
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Shape beef into two evenly sized patties (they should be slightly larger than the buns). Season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add burgers and cook until just shy of desired doneness, 3-5 minutes per side. Sprinkle cheese on top of each burger, cover pan, and cook until cheese melts, 1-2 minutes.
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While burgers cook, split buns half and place on a baking sheet. Toast in oven until golden, 2-3 minutes.
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Spread béchamel onto buns, then fill with burgers and onion. Serve with kale chips to the side.