Steakhouse Cheeseburger
with Mushroom Gravy and Spiced Potato Wedges
Steakhouse flavours of mushroom gravy 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
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, Mustard)
1 unit
Beef Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
28 g
Spring Mix
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt and Pepper*
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 half the Montreal Steak Spice and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Roast 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. Halve buns, then arrange, cut-side up on one side of a baking sheet. (NOTE: For 4 ppl use the entire baking sheet.)
Combine beef and remaining Montreal Steak Spice in a medium bowl. Form mixture into two 5-inch wide patties (four patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry, until cooked through, 4-5 min per side.** Remove pan from the heat, then add patties to the other side of baking sheet with buns. (NOTE: For 4 ppl, add patties to a another baking sheet.) Set aside. Carefully discard fat from pan.
Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Reduce heat to medium, then sprinkle flour over mushrooms. Cook, stirring often, until coated, 1-2 min. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate to the pan. Cook, stirring often, until sauce thickens, 2-3 min. Season with salt and pepper.
While mushroom gravy cooks, sprinkle cheese over each patty. Toast buns and patties in the top of the oven, until cheese melts and buns are golden. (NOTE: Keep your eye on them so they don't burn! For 4 ppl, toast buns first, then patties.)
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.
