Grilled Homestyle Cheese Curd and Beef Burgers
with Creamy Cabbage-Apple Slaw- Egg
- Wheat
- Milk
- Mustard
- Soy
This summertime burger is topped with a Quebec classic! It's not quite poutine, but the homemade beef gravy spooned over all-beef patties and melted cheese curds is just as delicious! Belly up to the table and get ready to feast!
Ingredients
250 g
Ground Beef
2 unit
Brioche Bun
(Contains: Egg, Wheat)
56 g
Cheese Curds
(Contains: Milk)
1.5 tsp
Montreal Spice Blend
1 unit
Beef Broth Concentrate
170 g
Coleslaw Cabbage Mix
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
56 g
Onion, sliced
1 unit
Gala Apple
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium-high heat. Heat Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy! Halve buns. Whisk together mayo and half the mustard in a large bowl. Using a grater, coarsely grate apple into the same bowl. Add coleslaw cabbage mix. Season with salt and pepper, then toss to combine.
Layer two 12x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch). Arrange onions on one side of the foil. Drizzle with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper, then toss to coat. Fold foil in half over onions and pinch edges to seal pouch. Set aside. Combine beef and 1/2 tsp Montreal Steak Spice (dbl for 4 ppl) in a medium bowl. (NOTE: Reference heat guide.) (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). Set aside.
Heat a medium pot over medium heat. When hot, add 1/2 tsp Montreal Steak Spice and 1 tbsp butter (dbl both for 4 ppl). Cook, stirring often, until spices are fragrant and butter is melted, 1-2 min. Sprinkle Gravy Spice Blend over top. Stir to combine, 1 min. Add broth concentrate and 3/4 cup water (dbl for 4 ppl). Simmer, stirring occasionally, until gravy thickens slightly, 3-4 min. Remove the pot from heat, then cover to keep warm.
Place foil pouch with onions on one side of the grill. Close lid and grill until onions are tender, 6-8 min. Add patties to the other side of the grill. Reduce heat to medium. Close lid and grill patties, flipping once, until cooked through, 3-4 min per side.** Arrange cheese curds on top of patties. Close lid and grill until cheese melts slightly, 1-2 min. Transfer patties to a plate, then cover to keep warm.
When patties are cooked, add buns to the grill, cut-side down. Close lid and grill until buns are golden, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
Carefully open foil pouch with onions. Add remaining mustard. Toss to coat onions. Divide onions between bottom buns, then top with cheesy patties. Pour half the gravy over top, then close with top buns. Divide burgers and slaw between plates. Serve remaining gravy on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The gravy was a standout, with many praising its taste for dipping. Some found the burger flavorful, while others felt it lacked depth.
- Ease of prep: Several customers appreciated the quick prep and simple cooking process, with pre-sliced onions saving time.
- Suggestions: Consider adding more spice to the patties and increasing the tanginess of the slaw dressing for a flavor boost.
- Portions: Some found the burger patties too small; consider making them larger or adding a side like potato wedges.
- Texture: For firmer patties, avoid adding egg as suggested; some found this made the meat too loose on the grill.
