Grilled Double Beef Burgers
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Grilled Double Beef Burgers

Grilled Double Beef Burgers

with Bacon and Chipotle-Mustard Mayo

Time to fire up the grill for a delectable burger experience. These beauties are beefy, with two stacked patties, and they're topped with bacon, pickles, cheddar cheese and a tangy, zippy chipotle-mustard mayo, all on an artisan bun. Don't forget napkins – the best things in life are worth getting a little messy for!


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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

500 g

Ground Beef

100 g

Bacon Strips

2 unit

Russet Potato

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

56 g

Arugula and Spinach Mix

1 unit


90 mL

Dill Pickle, sliced

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

4 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

Not included in your delivery

½ tsp


2 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories1560 kcal
Fat94 g
Saturated Fat29 g
Carbohydrate104 g
Sugar16 g
Dietary Fiber9 g
Protein73 g
Cholesterol210 mg
Sodium2770 mg
Trans Fat1.5 g
Potassium2150 mg
Calcium450 mg
Iron11.5 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
Measuring Spoons
Parchment Paper
Medium Bowl
Small Bowl


Roast potato wedges
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Season with salt, pepper and 1/2 tbsp (1 tbsp) BBQ seasoning. 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.)
Cook bacon
  • Meanwhile, arrange bacon strips in a single layer on a parchment-lined baking sheet.
  • Roast in the top of the oven until crispy and cooked through, 8-12 min.** Transfer to a paper towel-lined plate.
Form patties
  • Line another baking sheet with parchment paper.
  • Add beef, breadcrumbs, remaining BBQ seasoning and 1/2 tsp (1 tsp) salt to a large bowl. Season with pepper, then combine.
  • Form mixture into 4 (8) equal-sized balls.
  • Place on prepared baking sheet. Cover with another parchment paper, then flatten into 1/4-inch-thick patties by pressing a heavy-bottomed pot over top. Discard parchment. Gently make a thumbprint into each patty.
Grill patties
  • Add patties to the grill. Close lid and grill patties, flipping once, until cooked through, 4-5 min per side.** (NOTE: For
    4 ppl, don't overcrowd the grill; cook the patties in 2 batches if needed.)
  • When patties are almost done, carefully top with cheese. Close lid and grill until cheese is melted, 1-2 min.
  • Transfer patties to a large plate.
Grill buns and prep
  • Halve buns. Add buns to the grill, cut-side down. Grill until buns are warmed through, 30 sec. (TIP: Keep an eye on
    buns so they don't burn.)
  • Cut tomato into 1/4-inch pieces.
  • Drain pickles over a medium bowl, reserving 1 tsp (2 tsp) pickle brine. Discard remaining brine.
  • Add 1/2 tsp (1 tsp) sugar, 1 tsp (2 tsp) mustard and 1 tbsp (2 tbsp) oil to the bowl with brine. Season with salt and pepper, then whisk to combine.
  • Add tomatoes. Toss to coat.
Finish and serve
  • Combine chipotle sauce, mayo and remaining mustard in a small bowl. Season with salt and pepper.
  • Add arugula-spinach mix to the bowl with dressing and tomatoes, then toss to combine.
  • Break bacon strips in half.
  • Divide potato wedges and salad between plates. Spread some chipotle-mustard mayo on buns, then stack bottom buns with pickles, both patties and bacon. Close with top buns.
  • Serve remaining chipotle-mustard mayo on the side for dipping.
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