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Steakhouse Cheeseburgers
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Steakhouse Cheeseburgers

Steakhouse Cheeseburgers

with Gravy and Potato Wedges

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

Allergens:
Soy
Wheat
Milk
Mustard
Egg

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

1 piece

Shallot

2 piece

Russet Potato

2 piece

Artisan Bun

(Contains Soy, Wheat, Milk)

28 g

Baby Spinach

1 tbsp

Montreal Steak Spice

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

1 piece

Beef Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories1160 kcal
Fat68 g
Saturated Fat21 g
Carbohydrate93 g
Sugar6 g
Dietary Fiber7 g
Protein46 g
Cholesterol140 mg
Sodium1480 mg
Trans Fat1.5 g
Potassium1600 mg
Calcium350 mg
Iron8.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl
Measuring Cups

Instructions

Prep and roast potato wedges
1

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 (2 tbsp) oil 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.

Prep and make zesty mayo
2

Meanwhile, peel, then cut shallot into 1/4-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.

Form and cook patties
3

Combine beef, remaining Montreal Steak Spice and 1/8 tsp (1/4 tsp) salt in a medium bowl.Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**Remove from heat. Transfer patties to the other side of the baking sheet with buns. (NOTE: For 4 ppl, transfer patties to another unlined baking sheet.)

Make gravy
4

Carefully discard fat from the pan.Reheat the same pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook, stirring occasionally, until softened, 2-3 min.Reduce heat to medium, then sprinkle Gravy Spice Blend over shallots. Cook, stirring often, until coated, 30 sec.Add 1 cup (1 1/2 cups) water and broth concentrate. Cook, stirring often, until gravy thickens, 2-3 min. Season with salt and pepper, to taste.

Toast buns and patties
5

Meanwhile, sprinkle cheese over patties. (TIP: Sprinkle any cheese that doesn't fit on patties onto bun halves!)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!)

Finish and serve
6

Spread zesty mayo on top and bottom buns, then stack with spinach and patties. Close with top buns.Divide burgers and potato wedges between plates.Serve gravy alongside for dipping.