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From July to September, we’re teaming up with the hit FOX show, Bob’s Burgers™, and LA-based chef, Alvin Cailan, to bring you a new recipe based on the pun-loving show each month. Our final delicious burger features a fresh tomato topping, perfectly contrasted by creamy goat cheese spread onto the warm, toasted bun.

Ethan Mick

“The Absentee Shallot Burger”

Bob's Burgers Cheeseburgers with Caramelized Shallot

Ground Beef

Potato Buns

Golden Potatoes

Cocktail Tomatoes

Garlic

Shallot

Dijon Mustard

Fontina Cheese

Spreadable Goat Cheese

Honey

White Wine Vinegar

Ingredients

oven

Remove the **honey** from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the **potatoes** crosswise into 1/2-inch rounds. Grate the **fontina cheese** on the large side of a box grater. Peel and medium dice the **shallot**. If necessary, peel **1 clove of garlic**. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the **buns**. Roughly chop the **tomatoes**; place in a bowl and top with **half the vinegar**. Drizzle with olive oil and season with salt and pepper; stir to combine. In a bowl, combine the **honey** (kneading the packet before opening) and **mustard**. Season with salt and pepper.

Prepare the ingredients & make the honey mustard:

Place the **potato rounds** on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully top with the **grated fontina** **cheese**. Return to the oven and roast 3 to 5 minutes, or until the cheese is melted. Remove from the oven.

Roast & finish the potatoes:

While the potatoes roast, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the **diced shallot**; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and softened. Transfer to a large bowl. Wipe out the pan.

Cook the shallot:

While the potatoes continue to roast, to the bowl of **cooked shallot**, add the **beef**; 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 the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil.

Form & cook the patties:

While the patties cook, in a bowl, combine the **goat cheese**, **remaining vinegar**, a drizzle of olive oil, and **as much of the garlic paste as you’d like**. Season with salt and pepper to taste.

Make the goat cheese spread:

Add the **buns**, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high, 30 seconds to 1 minute, or until browned. Assemble the burgers using the **toasted buns**, **goat cheese spread**, **cooked patties**, and **seasoned tomatoes**. Serve with the **finished potatoes**. Drizzle the potatoes with the **honey mustard**. Enjoy!