Cheesy Brie and Beef Burgers

Cheesy Brie and Beef Burgers

with Garlic Rosemary Foil-Pouch Potatoes

Long Weekend Grill
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Get ready to hit the grill with ooey-gooey cheesy burgers! Elevate your tastebuds with rosemary-studded patties topped with brie and fig jam. An elegant side of garlic-grilled potatoes rounds off this long weekend winner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

2 unit

Artisan Bun


300 g

Yellow Potato

1 unit


50 g


2 tbsp

Fig Jam

6 g


56 g

Baby Arugula

2 tbsp

Whole Grain Mustard


125 g

Brie Cheese


Not included in your delivery

1 tsp


½ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3807 kJ
Calories910 kcal
Fat39 g
Saturated Fat17 g
Carbohydrate89 g
Sugar18 g
Dietary Fiber6 g
Protein49 g
Cholesterol125 mg
Sodium1650 mg
Utensilsarrow down iconarrow down icon
Medium Bowl
Measuring Spoons
Aluminum Foil
Large Bowl
Box Grater
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 450°F over medium heat. Strip a few rosemary leaves from the stem and finely chop 1 tbsp (dbl for 4ppl). Peel, then mince garlic. Cut potatoes into ½-inch pieces. Toss potatoes with garlic, half the rosemary, 1 tbsp oil, and 2 tbsp water (dbl both for 4ppl) in a medium bowl. Season with salt and pepper.


Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: make 2 pouches for 4ppl, using 2 sheets of foil per pouch). Place pouch on one side of grill, close lid and grill over medium-high heat, until tender, 24-25min.


Peel, then grate the shallot. Cut brie into ¼ inch slices. Halve buns. Combine beef, shallot, mustard, remaining rosemary and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Form beef mixture into two 4-inch wide burger patties (four patties for 4 ppl).


Add burgers to the other side of the grill. Reduce heat to medium, close lid and grill burgers, until cooked through, flipping once, 3-4 min per side.**


When burgers are almost done, top with brie slices. Add bun halves to other side of grill next to the potatoes, cut side-down. Close lid and grill until cheese melts and buns are warmed through, 2-3 min.


Spread fig jam over bun halves. Top bottom buns with brie-topped patties and arugula, then finish with top buns. Carefully open foil pouches. Divide potatoes and burgers between plates.