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.
Montreal Steak Spice
Beef Broth Concentrate
Kale Slaw Mix
Whole Grain Mustard(ContainsMustard/Moutarde)
Salt and Pepper*
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium-high heat.
Halve buns. Whisk together the mayo and half the mustard in a large bowl. Coarsely grate the apple into the bowl using a grater. Add kale slaw, then toss to combine. Season with salt and pepper.
Layer two 12x12-inch pieces of foil. Add onions on one side of foil 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. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch). Set aside. Combine beef and 1/2 tbsp Montreal Steak Spice (dbl for 4 ppl) in a medium bowl. Form mixture into two 4-inch wide patties (four patties for 4 ppl). Set aside.
Heat a medium pot over medium heat. When hot, 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 flour. Stir to coat, 1 min. Add broth concentrate and 3/4 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, 6-8 min. Add patties to the other side of the grill. Reduce heat to medium, close lid and grill patties, until cooked through, 3-4 min per side.** Divide the cheese curds on top of patties. Close grill, and cook, until cheese melts slightly, 1-2 min. Transfer to a plate and cover to keep warm.
When the patties are finished cooking, add buns to grill, cut-side down. Close lid and grill until buns are golden, 1-2 min.
Carefully open foil pouch with onions. Add remaining mustard and toss to combine. Divide onions between bottom buns, then top with cheesy patties. Pour over half the gravy and finish with the top bun. Divide the burgers and slaw between plates. Serve remaining gravy on the side, for dipping!