Steakhouse Cheeseburger
with Mushroom Gravy, Montreal Steak-spiced Potato Wedges and Zesty Mayo- Mustard
- Wheat
- Egg
- Sulphites
- Milk
Steakhouse flavours of saucy mushrooms and Montreal Steak Spice in a weeknight cheeseburger. Dunk the golden roasted potatoes into the zesty mayo too!
Ingredients
250 g
Ground Beef
227 g
Cremini Mushrooms
460 g
Russet Potato
1 tbsp
Montreal Spice Blend
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
2 unit
Artisan Bun
(Contains: Wheat)
¼ cup
Mayonnaise
(Contains: Egg, Sulphites, Mustard)
1 unit
Beef Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains: Wheat)
28 g
Spring Mix
¼ cup
Mozzarella Cheese, shredded
(Contains: Milk)
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce Cut potatoes into 1/2-inch wedges. Toss potatoes with 1 tsp steak spice and 1 tbsp oil (dbl both for 4 ppl) on a baking sheet. Bake in middle of oven, until golden-brown, 25-28 min.
Roughly chop mushrooms. In a small bowl, combine mayo with mustard. Set aside.
In a medium bowl, combine beef and 1 tsp steak spice (dbl for 4ppl). Form mixture into two 5-inch wide patties (4 patties for 4 people). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then patties. Pan-fry, until cooked through, 4-5 min per side.** Remove pan from the heat then transfer patties to one side of another baking sheet. Sprinkle patties with cheese. Set aside.
Heat same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl), then mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Sprinkle flour over mushrooms. Cook, stirring often, until mushrooms are coated, 1-2 min. Add 1/2 cup water (dbl for 4ppl) and broth concentrate(s) to the pan with mushrooms. Cook, stirring often, until sauce thickens, 2-3 min. Season with remaining steak spice.
While saucy mushrooms cook, cut each bun in half then arrange on other side of baking sheet with patties, cut-side up. (NOTE: for 4 ppl, toast buns first, then set aside.) Toast buns and patties in the top of the oven until the cheese melts, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Spread half the zesty mayo on bottom buns, then top with spring mix, burgers and some mushroom gravy. Finish with top buns. Divide burgers and potato wedges between plates. Spoon remaining mushroom gravy over potato wedges and serve with remaining zesty mayo, for dipping.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The mushroom gravy was a standout for many, pairing especially well with the potato wedges; the zesty mayo and Montreal steak spice also drew plenty of praise.
- Ease of prep: Most found the recipe straightforward, though the gravy and multiple components added time beyond the estimated cook time.
- Suggestions: Reduce the water slightly if the gravy is too thin, or cook it a few minutes longer to reach a thicker consistency. Some reviewers added a pinch of sugar or a splash of milk to round out the flavour and balance the saltiness.
- Leftovers: The mushroom gravy held up well as a dipping sauce for leftover wedges, and some reviewers repurposed it as a topping for other dishes.
- Spice level: The Montreal steak spice can be bold — consider using less if you prefer a milder flavour, especially since it appears in both the patties and the wedges.
- Burger tips: Adding an egg or breadcrumbs to the beef mixture helps the patties hold together better and reduces shrinkage during cooking. Some reviewers also found that cooking patties closer to 3–4 minutes per side, rather than the full 5, kept them juicier.
