Steakhouse Cheeseburger
with Mushroom Gravy, Montreal Steak-spiced Potato Wedges
Steakhouse flavours of saucy mushrooms and Montreal Steak Spice in a weeknight cheeseburger. Dunk the golden roasted potatoes into the zesty mayo too!
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
227 g
White 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
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
While the potatoes roast, roughly chop mushrooms into 1/2-inch pieces. Combine mayo and mustard in a small bowl. Set aside.
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.
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.
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.
