Bacon cheeseburger served on a toasted English muffin

Better Burger Night

Better burgers start with better buns.

Grass-fed burger patties, pasture-raised bacon, cheddar and seasonal vegetables turn burger night into a full dinner—with the bun count made clear before you add anything.

Prep
15 min
Cook
30 min
Serves
5
Best for
Family burger night

What goes in your cart

Choose the groceries you need

Recommended groceries start selected. Optional additions and visible alternatives stay in your control. Every selection is a full-size product from the market.

Have on handcooking oil, salt, black pepper and your preferred condiments.
Three raw beef patties on a slate board, garnished with garlic cloves and fresh herbs.
Burger patties100% Grass-Fed Burger Patties (Pack of 6)From Knollwood Beef

One muffin package makes five burgers and leaves one patty; select a second muffin package or ciabatta to serve all six.

$32.00Unavailable
FlaRa Sourdough English Muffins (5) Iron & Acre
BreadFlaRa Sourdough English Muffins (5)From Iron & Acre

Choose one package for five burgers or increase to two packages to cover six burgers with extra muffins.

$17.00
1
Unavailable
FlaRa Rustic Ciabatta Sourdough Flara
BreadFlaRa Rustic Ciabatta SourdoughFrom Flara

Portion the loaf into six burger-size pieces.

$10.00
1
Unavailable
Cooking Vegetables — Expanded (6) Iron & Acre
Cooking vegetablesCooking Vegetables — Expanded (6)From Iron & Acre

Contents rotate with each market cycle. Open the product to see this week’s selection.

$45.00Unavailable

Cook this meal

A quick path to dinner

From your pantry

cooking oil, salt, black pepper and your preferred condiments.

  1. Heat the oven to 425°F. Cut sturdy seasonal vegetables into similar-size pieces, toss with cooking oil, salt and pepper and roast until tender, about 25 to 30 minutes.

  2. Cook the bacon until crisp, then drain and break it into burger-size pieces.

  3. Cook five patties if using one muffin package; cook all six if using two muffin packages or ciabatta. Cook to 160°F.

  4. Top each cooked patty with cheddar during the final minute so it melts.

  5. Toast the selected bread. Portion ciabatta into six burger-size pieces if using it.

Store and reheat

Refrigerate cooked burgers and vegetables within 2 hours. Use within 3 to 4 days and reheat leftovers to 165°F.

View the full recipe →

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