Grilled BBQ Beef Burgers
with Pickles and Potato Wedges
Ingredients: Russet potato • Ground beef • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Soy, Wheat, Milk, Oats, Rye, Sesame, Barley May contain traces of: Mustard, Soy, Sulphites, Egg, Fish, Peanuts, Triticale, Crustaceans, Tree nuts)
1 unit(s)
Tomato
28 g
Baby Spinach
90 mL
Dill Pickle, sliced
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Egg, Milk, Fish, Crustaceans, Gluten, Wheat)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Fish, Crustaceans, Gluten, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast potatoes in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/2-inch rounds.
- Over a medium bowl, drain pickles, reserving 1 tbsp (2 tbsp) pickle brine. Set pickles aside.
- To the bowl with pickle brine, add mayo and half the BBQ sauce. Season with salt and pepper, then stir to combine.
- To a large bowl, add beef, breadcrumbs and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form mixture into 2 (4) 5-inch-wide patties. Lightly press a thumbprint halfway into each patty. (NOTE: Don't push all the way through.)
- Transfer to a plate.
- Halve buns.
- Gather buns, patties, a clean plate and any tools on a platter, then head out to the grill!
- To one side of the grill, add patties. Close lid and grill for 4-5 min per side, flipping once, until cooked through.**
- Once patties are flipped, brush remaining BBQ sauce on top of patties, then sprinkle with cheese. Cook for 1-2 min, until cheese has melted.
- Transfer to a clean plate.
- Meanwhile, add buns to the other side of the grill, cut-side down. Close lid and grill for 1-2 min, until toasted.
- Stack spinach, patties, tomatoes and some pickles on bottom buns. Close with top buns.
- Divide burgers and wedges between plates.
- Serve BBQ-mayo sauce and remaining pickles alongside.
