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Steakhouse Cheeseburger

Steakhouse Cheeseburger

with Mushroom Gravy, Montreal Steak-spiced Potato Wedges

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Steakhouse flavours of saucy mushrooms and Montreal Steak Spice in a weeknight cheeseburger. Dunk the golden roasted potatoes into the zesty mayo too!

Allergens:Mustard/MoutardeWheat/BléEgg/OeufSulphites/SulfiteMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

227 g

White Mushrooms

460 g

Russet Potato

1 tbsp

Montreal Steak Spice

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

2 unit

Artisan Bun

(ContainsWheat/Blé)

¼ cup

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf, Sulphites/Sulfite)

1 unit

Beef Broth Concentrate

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

28 g

Spring Mix

¼ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

1.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4895 kJ
Calories1170 kcal
Fat67 g
Saturated Fat20 g
Carbohydrate101 g
Sugar8 g
Dietary Fiber7 g
Protein49 g
Cholesterol140 mg
Sodium1440 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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 Montreal Spice Mix and 1 tbsp oil (dbl both for 4 ppl) on a baking sheet. Bake in the middle of the oven, until golden-brown, 25-28 min.

2

While the potatoes roast, roughly chop mushrooms into 1/2-inch pieces. Combine mayo and mustard in a small bowl. Set aside.

3

Combine beef and 1 tsp Montreal spice mix (dbl for 4ppl) in a medium bowl. 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 the cheese over each patty. Set aside. Carefully drain off fat from pan.

4

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 4 ppl) and broth concentrate to the pan with mushrooms. Cook, stirring often, until sauce thickens, 2-3 min. Season with remaining Montreal spice mix.

5

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!)

6

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.