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Cheesy Cheese Curd and Beef Burgers
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Cheesy Cheese Curd and Beef Burgers

Cheesy Cheese Curd 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 Canadian cheese curds 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

56 g

Cheese Curds

(Contains Milk)

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

350 g

Yellow Potato

1 sprig

Rosemary

2 unit

Green Onion

2 tbsp

Fig Spread

2 unit

Garlic, cloves

28 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*

½ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories870 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate93 g
Sugar8 g
Dietary Fiber6 g
Protein44 g
Cholesterol105 mg
Sodium1480 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 stems, then finely chop 1 tbsp (2 tbsp). Peel, then mince garlic. Cut potatoes into ½-inch pieces. Add potatoes, garlic, half the rosemary, 1 tbsp (2 tbsp) oil and 2 tbsp (4 tbsp) water 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

Meanwhile, thinly slice green onions.Halve buns.Combine beef, panko, green onions, mustard, remaining rosemary and 1/4 tsp (1/2 tsp) salt in a large bowl. Season with pepper.

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, carefully top with cheese curds.Add bun halves to the other side of the grill next to potatoes, cut-side down. Close lid and grill until cheese melts and buns are toasted, 2-3 min.

Finish and serve
6

Spread fig spread over bun halves. Top bottom buns with patties and half of the arugula and spinach mix (use all for 4 ppl), then finish with top buns. Carefully open foil pouches. Divide potatoes and burgers between plates.