Homestyle Cheese Curd and Beef Burger
with Mustard Onions, Gravy and Creamy Kale-Apple Slaw
This long weekend burger is topped with a Quebec classic! It's not quite poutine, but the homemade beef gravy cascading down all-beef patties and melted cheese curds say otherwise. Belly up to the table and get ready to feast!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit
Artisan Bun
(Contains Wheat)
56 g
Cheese Curds
(Contains Milk)
1 tbsp
Montreal Spice Blend
1 unit
Beef Broth Concentrate
113 g
Kale Slaw Mix
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
All-Purpose Flour
(Contains Wheat)
56 g
Onion, sliced
1 unit
Gala Apple
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 500°F over medium-high heat. Halve buns. Whisk together the mayo and half the mustard in a large bowl. Using a grater, coarsely grate the apple into the bowl. Set aside.
Layer two 12x12-inch pieces of foil. Arrange onions on one side of foil and toss with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Fold foil in half over onions and pinch edges to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch). Set aside. Mix together the beef and 1/2 tbsp Montreal Spice Blend (dbl for 4 ppl) in a medium bowl. Form mixture into two 4-inch wide burger patties (four patties for 4 ppl). Set aside.
Heat a medium pot over medium heat. Add remaining Montreal Steak Spice and 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until fragrant and butter melts, 1-2 min. Sprinkle over the flour. Stir to coat, 1 min. Add broth concentrate and 2/3 cups water (dbl for 4 ppl). Simmer, stirring occasionally, until gravy is slightly thickened, 3-4 min. Remove from heat and cover to keep warm.
Place foil pouch with onions on one side of grill. Cook until tender, 14-16 min. Add burgers to the other side of the grill. Reduce heat to medium, close lid and grill burgers, until cooked through, flipping once, 3-4 min per side.** Divide the cheese curds on top of the patties. Close grill, and cook, until cheese melts slightly, 1-2 min. Transfer to a plate and cover to keep warm.
When the burgers are finished cooking, add buns to grill, cut side-down. Close lid and grill until buns are warmed through, 1-2 min.
Add the kale slaw mix to the large bowl with the dressing, then toss to combine. Season with salt and pepper. Carefully open foil pouch with onions. Add the remaining mustard and toss to combine. Divide the onions between bottom buns, then top with the cheesy patties. Pour over half the gravy and finish with the top bun. Divide the burgers and slaw between plates. Serve the remaining gravy on the side for dipping!
