'Bodega' Beef Burgers
with Herby Cream Cheese and Potato Wedges- Egg
- Milk
- Wheat
- Oats
- Rye
- Sesame
- Soy
- Barley
- Sulphites
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Crustaceans
- Fish
- Mustard
- Gluten
- Milk
- Tree nuts
- Egg
- Peanuts
- Triticale
Ingredients: Yellow potato • Ground beef • Brioche Bun (wheat, egg, milk) (enriched wheat flour, filtered water, sugars (sugar, dextrose, maltodextrins), butter, yeast, egg, salt, cultured wheat starch, turmeric, citric acid, tricalcium phosphate, calcium sulfate, ascorbic acid, enzymes, vegetable oil, vegetable proteins, starch) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Roma tomato • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) • Green onion.
Ingredients
250 g
Ground Beef
350 g
Yellow Potato
2 unit(s)
Brioche Bun
(Contains: Egg, Milk, Wheat May be present: Sesame, Soy, Sulphites)
1 unit(s)
Tomato
2 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Green Onion
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
2 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
28 g
Spring Mix
Not included in your delivery
½ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Butter*
1 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Dill-Garlic Spice Blend, then toss to coat.
- Roast in the middle of the oven for 24-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, halve green onion lengthwise, then thinly slice.
- Cut tomato into 1/4-inch rounds. Season with salt and pepper.
- To a small bowl, add cream cheese, sour cream, remaining Dill-Garlic Spice Blend and green onions. Season with salt and pepper, then stir to combine.
- To a medium bowl, add beef, breadcrumbs, half the garlic puree and 1/4 tsp (1/2 tsp) salt. (TIP: If you prefer more tender patties, add an egg to mixture!) Season with pepper, then combine.
- Form mixture into 2 (4) 4-inch-wide patties.
- Heat a large non-stick pan over medium.
- When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches, if needed.) Pan-fry for 5-6 min per side, until cooked through.**
- Transfer to a plate, then cover to keep warm.
- In a small microwavable bowl, or in a small pan over low heat, melt 1 tbsp (2 tbsp) butter.
- Add remaining garlic puree to melted butter. Season with salt and pepper, then stir to combine.
- Halve buns.
- On another unlined baking sheet, arrange buns, cut-side up. Brush garlic butter onto cut sides.
- Toast buns in the top of the oven for 3-5 min, until browned. (TIP: Keep an eye on them so they don't burn!)
- Spread some herby cream cheese onto buns.
- Stack spring mix, patties and tomatoes on bottom buns. Close with top buns.
- Divide burgers and potato wedges between plates.
- Serve remaining herby cream cheese alongside for dipping.
