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!
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
500 g
Ground Beef
100 g
Bacon Strips
2 unit
Russet Potato
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Soy, Wheat, Milk, Barley, Oats, Rye, Sesame May contain traces of: Egg)
56 g
Arugula and Spinach Mix
1 unit
Tomato
90 mL
Dill Pickle, sliced
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
4 tbsp
Chipotle Sauce
(Contains: Soy, Milk, Mustard, Egg May contain traces of: Sesame, Soy, Sulphites, Fish, Wheat)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Fish, Wheat, Crustaceans)
2 tbsp
BBQ Seasoning
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Peanuts, Tree nuts)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Egg, Milk, Fish, Wheat, Crustaceans)
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.
