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Steakhouse Cheeseburgers

Steakhouse Cheeseburgers

with Mushroom Gravy and Spiced Potato Wedges

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Familiar steakhouse flavours of mushroom gravy and Montreal Steak Spice amp up this weeknight cheeseburger. Dunk the golden roasted potatoes into the zesty mayo for a texture-taste sensation!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

113 g


460 g

Russet Potato

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf)

28 g

Baby Spinach

1 tbsp

Montreal Steak Spice

½ cup

White Cheddar Cheese, shredded


1 tbsp

Whole Grain Mustard


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tbsp

Gravy Spice Blend

(ContainsWheat/Blé, Soy/Soja)

1 unit

Beef Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*


1.5 tbsp


0.06 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1200 kcal
Fat71 g
Saturated Fat23 g
Carbohydrate95 g
Sugar10 g
Dietary Fiber7 g
Protein52 g
Cholesterol145 mg
Sodium1540 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Small Bowl
Large Non-Stick Pan
Medium Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with half the Montreal Steak Spice, then toss to coat. Roast in the middle of the oven until golden-brown, 25-28 min.


Meanwhile, roughly chop mushrooms into 1/2-inch pieces. Combine mayo and mustard in a small bowl. Set aside. Halve buns, then arrange on one side of an unlined baking sheet, cut-side up. (NOTE: For 4 ppl, use the entire baking sheet.) Set aside.


Combine beef and remaining Montreal Steak Spice in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 4-inch-wide patties (4 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 the pan from the heat, then transfer patties to the other side of the baking sheet with buns. (NOTE: For 4 ppl, transfer patties to another unlined baking sheet.)


Carefully discard fat from the 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 Gravy Spice Blend over mushrooms. Cook, stirring often, until coated, 30 sec. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate to the pan. Cook, stirring often, until gravy thickens, 2-3 min. Season with salt and pepper, to taste.


Meanwhile, sprinkle cheese over patties. Toast patties and buns in the top of the oven until cheese melts and buns are golden, 3-4 min. (NOTE: For 4 ppl, toast buns first, then patties.) (TIP: Keep your eye on buns so they don't burn!)


Spread half the zesty mayo on bottom buns, then stack with spinach, patties and some mushroom gravy. Close with top buns. Divide burgers and potato wedges between plates. Spoon remaining mushroom gravy over potato wedges. Serve remaining zesty mayo on the side for dipping.