Cheesy Monterey Jack Burgers

Cheesy Monterey Jack Burgers

with Garlic and Rosemary Foil-Pouch Potatoes

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Grab the cooler and get ready to hit the grill! Delight your tastebuds with this Monterey Jack and fig topped rosemary burger. An elegant side of garlic grilled potatoes rounds out 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

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

360 g

Yellow Potato

1 sprig


56 g

Red Onion

2 tbsp

Fig Jam

6 g


½ cup

Monterey Jack Cheese, shredded


56 g

Arugula and Spinach Mix

2 tbsp

Whole Grain Mustard


¼ cup

Panko Breadcrumbs


Not included in your delivery

1 tbsp


½ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories870 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate89 g
Sugar6 g
Dietary Fiber7 g
Protein45 g
Cholesterol105 mg
Sodium1510 mg
Utensilsarrow down iconarrow down icon
Medium Bowl
Measuring Spoons
Aluminum Foil
Large Bowl
Box Greater
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 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) in 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, 20-22 min.


While potatoes grill, peel, then slice half the onion into 1/4-inch rounds (whole onion for 4 ppl). Halve buns. Combine beef, panko, half the mustard, remaining rosemary and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. (TIP: If you prefer a firmer patty, add 1 egg to the burger mixture.) Season with pepper. Form beef mixture into two 4-inch wide burger patties (four patties for 4 ppl).


Add patties to the other side of the grill. Reduce heat to medium, then close lid and grill patties, until cooked through, flipping once, 3-4 min per side.**


When patties are almost done, top with cheese. Add bun halves, cut side-down, to other side of grill next to potatoes. Close lid and grill until cheese melts and buns are warmed through, 2-3 min.


Spread fig spread and remaining mustard over bun halves. Top bottom buns with patties, onions and arugula, then finish with top buns. Carefully open foil pouches. Divide potatoes and burgers between plates.