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Beef & Smoked Cheddar Burgers

with Onion Jam & Side Salad

Cooking time

30 minutes




960 /serving

Level up your burger game with two top-drawer toppings. For the layer of melted cheese, you’ll use smoky cheddar for extra bite and depth. And bring on onion jam, made in a pan with a splash of apple juice, to add a sweetly rounded taste. With these elements between each juicy ground beef patty and its bun, you’re on your way. All you need is a leafy salad, peppered with sliced radishes and dressed in a tart apple vinaigrette, to harmonize these tangy, twangy flavours.

We will send you:

  • 285g Ground beef
  • 60g Radishes
  • 1 Garlic clove
  • 1 Onion (or shallot)
  • 1 Head of lettuce
  • 30ml Apple cider vinegar
  • 30ml Apple juice
  • 2 Smoked cheddar slices
  • 2 Classic hamburger buns
  • 11g Montreal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat, Barley

You will need:

Medium pan
Large pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
64 g
Saturated Fat
23 g
1500 mg
Total Carbs
54 g
7 g
44 g
4 g
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Mise en place
Roughly chop the lettuce, discarding the root end. Thinly slice the radishes and place in a bowl of cold water. Mince the garlic. Peel, halve and thinly slice the onion.
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Prepare & cook the patties
In a large bowl, combine the ground beef and ⅔ of the garlic; season with ⅔ of the spice blend. Gently mix to combine. Using your hands, form the beef mixture into 2 equal-sized patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 minutes per side, until cooked through. Top each patty with a slice of cheddar. Cover and cook, 1 to 2 minutes, until the cheese has melted. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Make the onion jam
While the patties cook, in a medium pan, heat a drizzle of oil on medium. Add the onion and sauté, stirring occasionally, 6 to 8 minutes, until softened; season with the remaining spice blend and S&P. Add ½ the apple cider vinegar, ½ the apple juice and 2 tbsp water (double for 4 portions); season with S&P to taste. Continue to cook, stirring frequently, 2 to 3 minutes, until the volume is slightly reduced. Stir in 1 tbsp butter (double for 4 portions) until combined.
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Make the salad
While the onion jam cooks, in a large bowl, combine the remaining apple cider vinegar, apple juice, as much remaining garlic as you’d like (omit for a milder flavour) and 4 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the radishes (thoroughly drain and pat dry with paper towel before adding) and all but a handful of the lettuce; toss well.
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Toast the buns
In the reserved pan, melt 1 tbsp butter (double for 4 portions) on medium. Add the buns, cut-sides down, and toast, 1 to 2 minutes, until golden brown and warmed through.
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Plate your dish
Divide the toasted bun bottoms and salad between your plates. Top each bun bottom with a finished burger patty, a spoonful of the onion jam, the reserved lettuce and a bun top. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.