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Cheesy Brie and Beef Burgers

Cheesy Brie and Beef Burgers

with Garlic Rosemary Foil-Pouch Potatoes

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!

Allergens:Milk/LaitSoy/SojaWheat/BléMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

125 g

Brie Cheese

(ContainsMilk/Lait)

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

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

(ContainsMustard/Moutarde)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories940 kcal
Fat44 g
Saturated Fat18 g
Carbohydrate85 g
Sugar6 g
Dietary Fiber7 g
Protein51 g
Cholesterol125 mg
Sodium1660 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Measuring Spoons
Aluminum Foil
Large Bowl
Box Grater
Instructionsarrow up iconarrow up icon
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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.

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.

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!)

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.**

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.

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.