HelloFresh
topBanner
Smoked Cheddar Burgers

Smoked Cheddar Burgers

with Garlic and Rosemary Foil-Pouch Potatoes

Grill
Read more

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!

Allergens:Wheat/BléMilk/LaitMustard/MoutardeSulphites/Sulfite

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

Preparation Time35 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

2 unit

Artisan Bun

(ContainsWheat/Blé)

300 g

Yellow Potato

1 unit

Rosemary

50 g

Shallot

2 tbsp

Fig Jam

6 g

Garlic

¼ cup

Smoked Cheddar Cheese, shredded

(ContainsMilk/Lait)

56 g

Baby Arugula

2 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

1 tsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3012 kJ
Calories720 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate74 g
Sugar6 g
Dietary Fiber6 g
Protein40 g
Cholesterol75 mg
Sodium1360 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Measuring Spoons
Aluminum Foil
Large Bowl
Box Greater
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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).

4

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.**

5

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.

6

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.