Smoked Cheddar Burgers

Smoked Cheddar Burgers

with Garlic and Rosemary Foil-Pouch Potatoes

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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.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

2 unit

Artisan Bun


300 g

Yellow Potato

1 unit


50 g


2 tbsp

Fig Jam

6 g


¼ cup

Smoked Cheddar Cheese, shredded


56 g

Baby Arugula

2 tbsp

Whole Grain Mustard


Not included in your delivery

1 tsp


½ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3012 kJ
Calories720 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate74 g
Sugar6 g
Dietary Fiber6 g
Protein40 g
Cholesterol75 mg
Sodium1360 mg
Utensilsarrow down iconarrow down icon
Medium Bowl
Measuring Spoons
Aluminum Foil
Large Bowl
Box Grater
Instructionsarrow up iconarrow up icon

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.