Grab the cooler and get ready to hit the grill! Delight your tastebuds with this smoked cheddar and fig-topped rosemary burger. An elegant side of garlic grilled potatoes rounds out this long weekend winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Smoked Cheddar Cheese, shredded(ContainsMilk/Lait)
Whole Grain Mustard(ContainsMustard/Moutarde)
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 450°F over medium heat. Strip a few rosemary leaves from the stem and finely chop 1 tbsp (dbl for 4ppl). Peel, then mince garlic. Cut potatoes into ½-inch pieces. Toss potatoes with garlic, half the rosemary, 1 tbsp oil, and 2 tbsp water (dbl both for 4ppl) in a medium bowl. Season with salt and pepper.
Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: make 2 pouches for 4ppl, using 2 sheets of foil per pouch). Place pouch on one side of grill, close lid and grill over medium-high heat, until tender, 20-22 min.
Peel, then grate the shallot. Halve buns. Combine beef, shallot, mustard, remaining rosemary and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Form beef mixture into two 4-inch wide burger patties (four patties for 4 ppl).
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.**
When burgers are almost done, top with smoked cheddar. Add bun halves to other side of grill next to the potatoes, cut side-down. Close lid and grill until cheese melts and buns are warmed through, 2-3 min.
Spread fig jam over bun halves. Top bottom buns with smoked cheddar-topped patties and arugula, then finish with top buns. Carefully open foil pouches. Divide potatoes and burgers between plates.