Cheese Curd-Stuffed Beef Burgers
with Bacon Jam, Roasted Potatoes and Truffle Mayo
Ingredients: Yellow potato • Ground beef • Portabello mushroom • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Yellow onion • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cheese curds (pasteurized milk, modified milk ingredients, bacterial culture, salt, microbial enzyme, calcium chloride) (milk) • Red wine vinegar • Italian breadcrumbs (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) (barley, milk, oats, rye, sesame, soy, wheat) • Brown sugar (cane sugar, molasses) • Truffle sea salt (sea salt, black summer truffle, flavors).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
100 g
Bacon Strips
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Yellow Onion
300 g
Yellow Potato
½ cup
Cheese Curds
(Contains: Milk)
8 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Crustaceans, Fish, Gluten, Wheat)
2 g
Truffle Sea Salt
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Peanuts, Tree nuts)
2 tbsp
Italian Breadcrumbs
(Contains: Soy, Wheat, Milk, Oats, Rye, Sesame, Barley May contain traces of: Mustard, Soy, Sulphites, Egg, Crustaceans, Fish, Peanuts, Tree nuts, Triticale)
1 tbsp
Red Wine Vinegar
(May contain traces of: Mustard, Sesame, Soy, Egg, Milk, Fish, Wheat, Tree nuts)
2 unit(s)
Portobello Mushroom
1 tbsp
Brown Sugar
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Crustaceans, Fish, Wheat, Peanuts, Tree nuts)
Not included in your delivery
1.62 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then quarter.
- To an unlined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden.
- Peel, then cut onion into 1/4-inch slices.
- Meanwhile, pull stems off mushroom caps and discard.
- Brush inside and outside of mushroom caps with 1 tsp (2 tsp) oil. Season with salt and pepper.
- On an unlined baking sheet, arrange mushroom caps top-side down. Roast in the middle of the oven for 10-12 min, until fork-tender.
- Transfer to a plate.
- To a small bowl, add mayo, half the vinegar and half the truffle salt. Season with pepper, then stir to combine.
- Roughly chop cheese curds.
- To a medium bowl, add beef and breadcrumbs. Season with salt and pepper, then stir to combine.
- Form into 4 (8) 5-inch-wide patties.
- Add curds to the centre of 2 (4) patties, then top with remaining patties.
- Firmly pinch edges of patties to seal in curds. Press the centre of each patty firmly to release any air, then gently reshape.
- Heat a large non-stick pan over medium. When hot, add 1 tsp (2 tsp) oil, then patties. Pan-fry for 2-3 min per side, until golden.** (NOTE: Don't crowd the pan; cook patties in 2 batches, if needed)
- To the same unlined baking sheet (from step 2), transfer patties.
- Roast in the top of the oven for 5-7 min, until cooked through.**
- Carefully wipe pan clean.
- Reheat the same pan over medium.
- Cut bacon crosswise into 1/4-inch strips. (TIP: Use kitchen shears to cut bacon with ease.)
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and bacon. Cook, stirring occasionally, for 5-7 min, until onions brown and bacon is cooked through.** Carefully drain and discard excess fat.
- Add 2 tbsp (4 tbsp) water, remaining vinegar and brown sugar. Cook for 1-2 min, stirring often, until reduced. Season witth salt and pepper.
- Halve buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Toss potatoes with remaining truffle salt.
- Spread half the truffle mayo on top and bottom buns. Stack patties, bacon jam and mushrooms on bottom buns. Close with top buns.
- Serve burgers with roasted potatoes and remaining truffle mayo for dipping.
