Steak-Spiced Burgers
with Disco Fries- Soy
- Wheat
- Milk
- Egg
- Mustard
Introducing disco fries, the New Jersey cousin of Montreal poutine! These crispy, golden DIY fries are coated in melty cheddar instead of cheese curds and a healthy smothering of spiced gravy. Let's face it: you can't have a burger without fries; with tonight's meal, you get the best of both!
Ingredients
250 g
Ground Beef
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
½ tbsp
Montreal Spice Blend
460 g
Russet Potato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
28 g
Baby Spinach
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1.5 tsp
Dijon Mustard
(Contains: Mustard)
90 mL
Dill Pickle, sliced
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
1 unit
Beef Broth Concentrate
1 tbsp
Garlic Puree
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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 tender and golden-brown, 30-32 min.
Meanwhile, combine beef, panko, half the garlic puree, half the Dijon and 1 tsp Montreal Steak Spice (dbl for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). 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), then 1/2 tsp Montreal Steak Spice (dbl for 4 ppl). Cook, stirring often, until spices are fragrant and butter is melted, 1 min. Sprinkle Gravy Spice Blend into the pan. Cook, whisking often, until combined, 1 min. Add 1 cup water (dbl for 4 ppl), broth concentrate and remaining garlic puree. Bring to a simmer. Once simmering, cook, whisking occasionally, until gravy thickens slightly, 2-3min.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The burgers are well-seasoned and juicy, with the Montreal spice blend earning consistent praise; the disco fries and gravy are a crowd favourite, though some find the gravy bitter or overly salty.
- Ease of prep: This is a straightforward recipe that most reviewers found easy to follow, though the gravy step benefits from extra attention to heat and technique.
- Suggestions: Add water to the gravy gradually while whisking constantly to avoid lumps, and consider wiping the pan between cooking the patties and making the gravy to prevent burnt bits from affecting the flavour. Some reviewers also recommend reducing the water to about 250 ml for the four-person serving to avoid a thin or overly salty result.
- Leftovers: Reviewers noted there can be more gravy than needed, so consider halving the quantity if you prefer a lighter coating on the fries.
- Fries: The fries often need more time than the stated 30 minutes, and cutting them slightly thicker may help them cook more evenly without burning.
- Burger: Adding an egg to the patty mixture, as the recipe suggests, helps the patties hold together better; some reviewers also recommend a longer cook time than stated to ensure the centre is fully cooked through.
