Cheesy Beef Burgers
with Roasted Potatoes & Dill Pickle-Cabbage Slaw
Cooking time
25 minutes
Servings
2/4
Calories
950 /serving
Take a diner staple—the beloved cheeseburger—into delicious deli territory with a few clever choices. You’ll fold grated mozzarella cheese right into your succulent ground beef patties and then cook them on the stovetop until sizzling. Pile the goods onto our tasty hamburger buns with a creamy Reuben-inspired slaw made with cabbage, radishes, dill pickle and a caraway-tinged steak spice. On the side, oven-roasted baby potatoes complete the mouth-watering feast.
We will send you:
- 250g Ground beef
- 150g Shredded green cabbage
- 450g Baby potatoes
- 100g Radishes (or French radishes)
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 1 Dill pickle
- 30g Grated mozzarella
- 2 Classic hamburger buns
- 8g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
51 g
Saturated Fat
12 g
Sodium
1710 mg
Total Carb
85 g
Sugars
9 g
Protein
42 g
Fibre
9 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, thinly slice ½ the pickle; mince the remaining ½. Thinly slice the radishes.
Prepare the patties
In a large bowl, combine the beef, cheese, all but a pinch of the remaining spices and S&P. Form into 2 patties (double for 4 portions).
Cook the patties
In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until cooked through. Transfer to a plate. Wipe out and reserve the pan.
Make the vinaigrette & slaw
Meanwhile, in a small bowl, combine the mayo, ⅓ of the vinegar, the minced pickle, remaining spices and S&P. In a second large bowl, combine the cabbage, radishes, remaining vinegar and ½ the vinaigrette.
Toast the buns & serve
In the reserved pan, heat a drizzle of oil on medium. Add the buns and toast, cut-sides down, 1 to 2 min., until warmed through and beginning to brown. Divide the potatoes and bun bottoms between your plates. Top each bun bottom with a spoonful of the remaining vinaigrette, a patty, a spoonful of the slaw, the sliced pickle and a bun top. Serve the remaining vinaigrette and slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
