Cheesy Brie and Beef Burgers

Cheesy Brie and Beef Burgers

with Garlic Rosemary Foil-Pouch Potatoes

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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

125 g

Brie Cheese


2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

360 g

Yellow Potato

1 unit


56 g

Red Onion

2 tbsp

Fig Jam

6 g


56 g

Arugula and Spinach Mix

2 tbsp

Whole Grain Mustard


¼ cup

Panko Breadcrumbs


Not included in your delivery

1 tbsp


¼ tsp


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
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 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.


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.


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!)


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.**


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.


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.