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Steak-Spiced Burgers

Steak-Spiced Burgers

with Disco Fries

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Introducing disco fries, the New Jersey cousin of Montreal poutine! These crispy, golden DIY fries are coated in melty shredded mozzarella instead of cheese curds and a healthy smothering of savoury spiced gravy. Let's face it: you can't have a burger without fries; with tonight's meal, you get the best of both!

Tags:Family Friendly

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

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

250 g

Ground Beef

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

½ tbsp

Montreal Steak Spice

460 g

Russet Potato

¼ cup

Panko Breadcrumbs


2 tbsp

Gravy Spice Blend

(ContainsSoy/Soja, Wheat/Blé)

28 g

Baby Spinach

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1.5 tsp

Dijon Mustard


90 mL

Dill Pickle, sliced

½ cup

White Cheddar Cheese, shredded


Not included in your delivery

1 tbsp

Unsalted Butter*


1 tbsp


0.13 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1050 kcal
Fat54 g
Saturated Fat20 g
Carbohydrate96 g
Sugar5 g
Dietary Fiber7 g
Protein47 g
Cholesterol128 mg
Sodium1600 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Small Bowl
Large Non-Stick Pan
Aluminum Foil
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.


Meanwhile, 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!) Add mayo and remaining Dijon to a small bowl. Season with salt and pepper, then stir to combine. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add patties to the dry pan. 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, then cover with foil to keep warm.


Return the same pan to medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl) and 1/2 tsp Montreal Steak Spice (dbl for 4 ppl). Cook, stirring often, until spices are fragrant and butter is melted, 1-2 min. Sprinkle Gravy Spice Blend into the pan. Cook, whisking often, until combined, 1 min. Add 1 cup water (dbl for 4 ppl) and bring to a simmer. Once simmering, cook, whisking occasionally, until gravy thickens slightly, 3-4 min.


Meanwhile, halve buns, then arrange on an unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)


Spread Dijon mayo onto bottom buns, then stack with spinach, patties and pickles, to taste. Close with top buns. Divide burgers and fries between plates. Sprinkle cheese over fries, then spoon gravy over top.