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Cheesy Brie and Beef Burgers
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Cheesy Brie and Beef Burgers

Cheesy Brie and Beef Burgers

with Garlic Rosemary Foil-Pouch Potatoes

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!

Allergens:
Milk
Soy
Wheat
Mustard

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

125 g

Brie Cheese

(Contains Milk)

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

360 g

Yellow Potato

1 unit

Rosemary

56 g

Red Onion

2 tbsp

Fig Jam

6 g

Garlic

56 g

Arugula and Spinach Mix

2 tbsp

Whole Grain Mustard

(Contains Mustard)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Pepper*

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Nutrition Values

Calories940 kcal
Fat44 g
Saturated Fat18 g
Carbohydrate85 g
Sugar6 g
Dietary Fiber7 g
Protein51 g
Cholesterol125 mg
Sodium1660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Measuring Spoons
Aluminum Foil
Large Bowl
Box Grater

Instructions

Prep potatoes
1

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 4 ppl). Peel, then mince garlic. Cut potatoes into ½-inch pieces. Add potatoes, garlic, half the rosemary, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat.

Grill potatoes
2

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 4 ppl, using 2 sheets of foil per pouch). Place pouch on one side of grill, close lid and grill over medium-high heat, until tender, 24-25 min.

Finish prep
3

While potatoes grill, peel, then grate half the onion (whole onion for 4 ppl). Cut brie into ¼-inch slices. Halve buns. Combine beef, panko, onions, mustard, remaining rosemary and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. (TIP: If you prefer a firmer patty, add an egg to the mixture!)

Grill patties
4

Form beef mixture into two 4-inch wide patties (four patties for 4 ppl). Add patties to the other side of the grill. Reduce heat to medium, close lid and grill patties, until cooked through, flipping once, 3-4 min per side.**

Finish patties
5

When patties 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 toasted, 2-3 min.

Finish and serve
6

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