Cheesy Cheese Curd and Double Beef Burgers
with Garlic-Rosemary Foil-Pouch Potatoes- Milk
- Soy
- Wheat
- Mustard
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!
Ingredients
500 g
Ground Beef
56 g
Cheese Curds
(Contains: Milk)
2 unit
Artisan Bun
(Contains: Milk, Soy, Wheat)
350 g
Yellow Potato
1 unit
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*
Nutrition Values
Utensils
Cooking Steps
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 (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.
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.
Meanwhile, thinly slice green onion.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.
Form beef mixture into four 4-inch wide patties (8 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, carefully top with cheese curds 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 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The rosemary added a nice pop to the burgers, though some found the mustard overpowering. Fig spread was divisive; many enjoyed it, while others found it too sweet.
- Ease of prep: Burgers tended to fall apart during cooking. Cheese curds were difficult to balance on patties while grilling, with many falling off.
- Suggestions: Consider adding an egg to bind the burger mixture. Reduce mustard for a milder taste, and serve fig spread on the side for personal preference.
- Portions: Some found the potato portions too small; consider increasing or adding another vegetable side for a more balanced meal.
- Cooking: Potato cooking times may need adjustment; some reported undercooked or burnt potatoes. Grill potatoes on the upper rack to prevent burning.
