Saucy Grilled BBQ Burgers
with Enchilada-Spiced Wedges and BBQ Crema
This burger recipe boldly combines the bright flavours of Tex-Mex with the smoky sweetness of southern BBQ for undeniable satisfaction. Bursting at the seams with toppings like pickles and a creamy BBQ dipper, it's a meal you must eat to believe!
Ingredients: Russet potato • Ground beef • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Spinach • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
28 g
Baby Spinach
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Egg, Milk, Gluten, Wheat, Crustaceans, Fish)
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Soy, Wheat, Milk, Oats, Rye, Sesame, Barley May contain traces of: Mustard, Soy, Sulphites, Egg, Crustaceans, Fish, Peanuts, Triticale, Tree nuts)
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Milk, Wheat, Peanuts, Tree nuts)
90 mL
Dill Pickle, sliced
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Enchilada Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast potatoes in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, in a small bowl, stir together sour cream and half the BBQ sauce. Season with salt and pepper.
- Halve buns.
- In a medium bowl, combine beef, breadcrumbs, remaining Enchilada Spice Blend and 1/4 tsp (1/2 tsp) salt. Season with pepper.
- Form mixture into 2 (4) 5-inch wide patties.
- Once potatoes have been flipped, add patties to one side of the grill. Reduce heat to medium, close lid and grill for 3-4 min, until lightly charred on bottom side.
- Flip patties. Spread remaining BBQ sauce over patties.
- Close lid and grill for 3-4 min, until cooked through.**
- When patties are almost done, add buns to the other side of the grill. Place top buns cut-side down. Place bottom buns cut-side up.
- Sprinkle cheese over bottom buns. Close lid and grill 1-2 min, until buns are toasted and cheese has melted.
- Spread top buns with some BBQ crema.
- Stack bottom buns with patties, pickles and spinach. Close with top buns.
- Divide burgers and wedges between plates.
- Serve remaining BBQ crema alongside for dipping.
