Steak-Spiced Burgers
with Disco Fries
Let's face it: you can't have a burger without fries! With tonight's meal, you get the best of both and a healthy smothering of gravy! Introducing disco fries, the New Jersey cousin of Montreal poutine!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit
Brioche Bun
(Contains Egg, Wheat)
½ tbsp
Montreal Steak Spice
90 mL
Dill Pickle, sliced
460 g
Russet Potato
1 unit
Beef Broth Concentrate
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Garlic, cloves
½ tbsp
All-Purpose Flour
(Contains Wheat)
28 g
Baby Spinach
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1.5 tsp
Dijon Mustard
(Contains Mustard)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch matchstick fries. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, then toss to coat. Bake in the middle of the oven, flipping halfway through, until golden-brown, 30-32 min.
While fries bake, peel, then mince or grate garlic. Combine beef, panko, half the Dijon and 1 tsp Montreal Steak Spice (dbl for 4 ppl) in a medium bowl. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (TIP: If you prefer a firmer patty, add an egg to the mixture!) Stir together mayo, remaining Dijon, salt and pepper in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add patties to the dry pan. Using the back of a spatula, gently press down on each patty. Cook until bottoms are golden-brown, 3-4 min. Flip patties and continue cooking until golden-brown and cooked through, 3-4 min.** Transfer patties to a plate and cover with foil to keep warm.
Return the same pan to medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic and 1/2 tsp Montreal Steak Spice (dbl for 4 ppl). Cook, stirring often, until spices are fragrant and butter melts, 1-2 min. Sprinkle over half the flour (use all for 4 ppl). Cook, stirring often, until combined, 1 min. Add broth concentrate and 2/3 cups water (dbl for 4 ppl). Simmer, stirring occasionally, until gravy thickens slightly, 3-4 min.
While gravy cooks, halve buns. Arrange on an unlined baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
Spread mayo sauce over bottom buns. Stack baby spinach, patties and as many pickles as you'd like on bottom buns. Close with top buns. Divide burgers and fries between plates. Sprinkle cheese over fries and spoon gravy over top.
