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One pot

Cheddar-Stuffed Burgers

with Honey-Mustard Aioli & Pickled Onion Slaw

Cooking time

30 minutes




910 /serving

What could be better than a good cheeseburger, you ask? How about a cheese-stuffed burger? Fire up your BBQ, ‘cause your grilling game is about to reach the next level with these cheddar-stuffed beauties. Keep some napkins on standby, because between the ooey-gooey cheese that melts out of the burger patty with each bite, the sweet, tangy honey mustard sauce, and a pile of crunchy, zesty apple and pickled onion slaw, things are about to get messy in the best possible way. Need we say more?

We will send you:

  • 285g Ground beef
  • 30ml Honey mustard
  • 2 Slices of cheddar
  • 2 Classic hamburger buns
  • 1 Dill pickle
  • 150g Shredded green cabbage
  • 1 Onion (or shallot)
  • 1 Apple
  • 45ml Red wine vinegar
  • 30ml Mayonnaise
  • 8g Montreal steak spice blend (salt, mustard, black pepper, onion, garlic, dill seed, thyme, caraway seed, coriander, paprika, sunflower oil, crushed chili, Cayenne pepper)

Contains: Egg, Gluten, Milk, Mustard, Sulphites, Wheat

You will need:

Large pan
Olive oil
Salt & pepper
Total Fat
50 g
Saturated Fat
13 g
1880 mg
Total Carbs
72 g
23 g
41 g
7 g
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Mise en place
Core and thinly slice the apple; toss with a splash of vinegar to prevent from browning. Thinly slice the pickle lengthwise. Peel and halve the onion. Thinly slice one half and small dice the remaining half. In a bowl, combine the sliced onions with ½ the remaining vinegar and 1 tsp water (double for 4 portions); season with S&P. Small dice the cheese.
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Prepare the burgers
In a bowl, combine the ground beef and diced onions; season with the spice blend and S&P to taste. Using your hands, form the mixture into two equal-sized balls (double for 4 portions). Form the cheese into two balls (double for 4 portions); place one ball of cheese in the middle of each ball of beef, pressing the meat around it to seal in the cheese. Press down into the shape of a burger patty, making sure the cheese is sealed inside the meat.
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Cook the burgers
Heat your BBQ on high, making sure to oil it first (or in a large pan, heat a drizzle of oil on medium-high). Place the burgers* on the BBQ (or in the pan) and cook, 3 to 5 minutes per side, until cooked through. Transfer to a plate; reserve the pan (if using).
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Prepare the honey-mustard aioli
While the burgers cook, in a small bowl, combine the mayonnaise and honey mustard; season with S&P to taste.
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Toast the buns
Place the buns on the BBQ cut sides down (or in the reserved pan of fond, working in batches on medium-high). Toast, 1 to 2 minutes, until golden brown.
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Make the slaw & serve
In a large bowl, combine the cabbage, apple, as many of the sliced onions as you’d like (drain before adding), remaining vinegar and a drizzle of olive oil; season with S&P to taste. Place a bottom bun on each plate and top with a spoonful of the honey-mustard aioli, the stuffed burger, slices of pickle, a spoonful of the slaw and the burger bun top. Serve the remaining slaw on the side. Bon appétit!

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