Cheesy Monterey Jack Burgers
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Cheesy Monterey Jack Burgers

Cheesy Monterey Jack Burgers

with Garlic and Rosemary Sweet Potatoes

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 rosemary sweet potatoes rounds out this summer 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 Time


serving amount

250 g

Ground Beef

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

340 g

Sweet Potato

1 sprig


56 g

Yellow Onion

2 tbsp

Fig Spread

2 unit

Garlic, cloves

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

28 g

Spring Mix

2 tbsp

Whole Grain Mustard

(Contains Mustard)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

1 tbsp


½ tsp


¼ tsp



Nutrition Values

Calories890 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate97 g
Sugar14 g
Dietary Fiber8 g
Protein44 g
Cholesterol100 mg
Sodium1460 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.


Baking Sheet
Parchment Paper
Medium Bowl
Measuring Spoons
Large Bowl


Prep and roast sweet potatoes

Before starting, wash and dry all produce.Preheat the oven to 450°F.Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat. Strip rosemary leaves from stems and finely chop 1 tbsp (2 tbsp).Peel, then mince garlic. Cut sweet potatoes into ½-inch wedges. Add sweet potatoes, garlic, half the rosemary, 1 tbsp (2 tbsp) oil in a medium bowl. Season with salt and pepper, then toss to coat.Transfer sweet potatoes to a parchment-lined baking sheet. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min.

Finish prep

Meanwhile, 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 (1/2 tsp) salt in a large bowl. (TIP: If you prefer a more tender patty, add an egg to the burger mixture.)Season with pepper. Form beef mixture into two 4-inch-wide burger patties (4 patties for 4 ppl).

Grill patties

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

Finish patties

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

Finish and serve

Spread fig spread and remaining mustard over bun halves.Top bottom buns with patties, onions and spring mix, then finish with top buns. Divide potatoes and burgers between plates.