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BBQ
One pot

Cheddar-Stuffed Burgers

with Honey-Mustard Aioli & Pickled Onion Slaw

Cooking time

30 minutes

Servings

2/4

Calories

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
    Oil
    Salt & pepper
    Total Fat
    50 g
    Saturated Fat
    13 g
    Sodium
    1880 mg
    Total Carbs
    72 g
    Sugars
    23 g
    Protein
    41 g
    Fibres
    7 g
    Preparation
    a picture
    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.
    a picture
    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.
    a picture
    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).
    a picture
    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.
    a picture
    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.
    a picture
    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.