HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPrime Rib Cheeseburger
topBanner
Prime Rib Cheeseburger

Prime Rib Cheeseburger

with Grilled Onion Jam and Herby Garlic Hash

Grill
Read more

Treat yourself to a good ol' fashioned BBQ with our new prime rib burger! Top this bad boy with cheese curds and some of our sweet 'n' sticky no-fuss onion jam, and pair it with a delicious herby garlic hash. You will truly be #winning with this one!

Allergens:Soy/SojaWheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Burger Patty

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

56 g

Cheese Curds

(ContainsMilk/Lait)

113 g

Red Onion

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

7 g

Thyme

6 g

Garlic

460 g

Russet Potato

160 g

Sweet Bell Pepper

28 g

Spring Mix

1 tbsp

Italian Seasoning

2 tbsp

Ketchup

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Oil*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1180 kcal
Fat64 g
Saturated Fat28 g
Carbohydrate112 g
Sugar19 g
Dietary Fiber9 g
Protein43 g
Cholesterol155 mg
Sodium1620 mg
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Measuring Spoons
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, wash and dry all produce.Lightly oil the grill.While you prep, preheat grill to 500°F over medium-high heat.

Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Cut potatoes into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Strip thyme leaves from the stem, then finely chop. Halve buns.

2

Layer two 12x12-inch pieces of foil. Arrange half the onions, thyme, 2 tbsp water and 1 tbsp butter (dbl both for 4 ppl) on one side of the foil. Drizzle with balsamic glaze and season with salt and pepper. Fold foil in half over onions and pinch to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.)

3

Add potatoes, peppers, garlic, remaining onions, Italian Seasoning, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to combine. Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of the foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.)

4

Place onion and hash pouches on one side of grill, close lid and grill, until tender, 18-20 min.

5

Add patties to grill. Close lid and grill until cooked through, flipping once, 3-4 min per side.** When patties are almost done, carefully top with cheese curds. Add buns to the grill, cut-side down. Close lid and grill, until cheese is melted and buns are warmed through, 2-3 min.

6

Divide bottom buns and herby garlic hash between plates. Top each bottom bun with spring mix, patties, onion jam and top bun. Serve ketchup on the side, for dipping.