Homestyle Cheese Curd and Beef Burger
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Homestyle Cheese Curd and Beef Burger

Homestyle Cheese Curd and Beef Burger

with 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.

Preparation Time30 minutes
Cooking Time


serving amount

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


(Contains Egg, 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

Unsalted Butter*

(Contains Milk)

1 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories910 kcal
Fat54 g
Saturated Fat19 g
Carbohydrate67 g
Sugar14 g
Dietary Fiber7 g
Protein41 g
Cholesterol130 mg
Sodium1690 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.


Large Bowl
Box Grater
Medium Bowl
Aluminum Foil
Measuring Spoons
Medium Pot
Measuring Cups


Prep salad

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.

Prep burgers and onions

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.

Make gravy

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.

Grill burgers and onions

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.

Toast buns

When the patties are finished cooking, add buns to grill, cut-side down. Close lid and grill until buns are golden, 1-2 min.

Finish and serve

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!