← All recipes

Alfredo Burger

Juicy burger stacked with creamy Parmesan alfredo sauce, tomato, arugula, and truffle fries.

Serves 2Prep 15 minCook 35 minDifficulty mediumCuisine American

main

−Servings: 2+

Proteinground beefground porkimpossible burger (plant-based option)chicken breasts

Add to shopping list Add to meal plan →

Ingredients

• 2Roma tomatoes
• ½ ozbaby arugula
• 1Russet potato
• 4fl oz cream sauce base
• ½ ozgrated Parmesan
• 2 tbspgarlic pepper
• 2 tsptruffle salt
• 6chive sprigs
• 10 ozground beef
• 12 ozimpossible burger (plant-based option) optional
• 20 ozground pork optional
• 16 ozchicken (optional, for customization) optional
• 2burger rolls
• Olive oil
• Cooking spray

Instructions

1. Cut potato into ¼" fries. Pat dry.
2. Place fries on prepared baking sheet and toss with 2 tsp olive oil.
3. Spread into a single layer and bake in hot oven until golden brown, 32–38 minutes, flipping fries once halfway through.
4. Top baked fries with truffle salt and chives.
5. While the fries roast, core the tomatoes and cut them into ¼" rounds. Mince the chives. Place a large non-stick pan over medium-high heat.
6. If using ground beef, form two 4"-diameter patties. Season both sides with ¼ tsp salt and a pinch of pepper. Add 1 tsp olive oil and cook until browned and the centers reach 160°F, about 4–6 minutes per side.
7. If using ground pork, form two 4"-diameter patties. Season both sides with ¼ tsp salt and a pinch of pepper. Add 1 tsp olive oil and cook until browned and the centers reach 160°F, about 4–6 minutes per side.
8. If using Impossible Burger, form two 4"-diameter patties. Season both sides with ¼ tsp salt and a pinch of pepper. Add 1 tsp olive oil and cook until heated through, about 4–6 minutes per side.
9. If using chicken breasts, pat them dry, season both sides with ¼ tsp salt and a pinch of pepper, and add 1 tsp olive oil to the pan. Cook until browned and the centers reach 165°F, about 3–5 minutes per side.
10. Remove the cooked protein to a plate. Wipe the pan clean and return it to medium heat.
11. Slice the two rolls and toast them, cut side down, until golden and slightly charred, about 2–3 minutes. Transfer the rolls to plates.
12. Spray the pan with cooking spray. Add cream sauce base and seasoning blend; bring to a boil, then immediately remove from the heat. Stir in Parmesan until melted.
13. Assemble each sandwich with a bottom roll, the selected protein, sauce, tomato, arugula, and a top roll. Serve with the truffle-chive fries.

Notes

• **Before You Cook**:
• All cook times are approximate based on testing.
• If using fresh produce, thoroughly rinse and pat dry.
• Turn oven on to 450°F; let preheat at least 10 minutes.
• Prepare a baking sheet with foil and conversion spray.
• Upon delivery, remove potato from meal bag and store at room temperature.
• **Customize It Options**:
• Use ground lamb, seafood, or real steak/chicken (adjust cooking time: 3 min per side for steak/chicken).
• For pork: 160°F internal temp.
• For ground beef: cook to 160°F.
• For chicken: 165°F.