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Classic Cheeseburgers
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Classic Cheeseburgers

Classic Cheeseburgers

with Sweet Relish and Seasoned Wedges

Is there anything better than an ooey-gooey cheeseburger with all the fixings?! We think not! And making it yourself is that much more satisfying. The side of seasoned wedges turns this meal into the perfect takeout-fakeout!

Tags:
Burger
Allergens:
Soy
Wheat
Milk
Egg
Mustard
Sesame
Gluten

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

90 mL

Dill Pickle, sliced

28 g

Spring Mix

160 g

Tomato

460 g

Russet Potato

1 tbsp

Chicken Salt

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

2 tbsp

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

25 g

Shallot

1 tbsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories980 kcal
Fat47 g
Saturated Fat15 g
Carbohydrate91 g
Sugar9 g
Dietary Fiber7 g
Protein47 g
Cholesterol115 mg
Sodium2530 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

Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl

Instructions

Roast wedges
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, chicken salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with half the chicken salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep
2

Meanwhile, cut tomatoes into 1/4-inch rounds. Drain, then finely chop pickles. Peel, then finely chop half the shallot (whole shallot for 4 ppl).

Mix sweet relish
3

Add pickles, shallots, Dijon and 1/2 tsp sugar (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

Form and cook patties
4

Combine beef, breadcrumbs and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!)Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side.** Sprinkle cheese over patties. Cover and set aside off heat to melt.

Toast buns
5

Meanwhile, halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-5 min. (TIP: Keep an eye on them so they don't burn!)

Finish and serve
6

Spread mayo over top buns. Spread sweet relish over bottom buns, then stack with spring mix, tomatoes and patties. Close with top buns. Divide burgers and wedges between plates.