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Emmental-Stuffed Beef Reuben Burgers

with Creamy Slaw & Roasted Potatoes

Cooking time

30 minutes




1060 /serving

Elevate the classic deli sandwich to new and exciting heights by combining it with another diner staple: the beloved cheeseburger. You’ll fold grated Emmental cheese right into your succulent ground beef patties, grill them until sizzling and pile them into onion buns with creamy Reuben-style slaw and sliced pickles. On the side, oven-roasted potato wedges complete the mouthwatering feast.

We will send you:

  • 285g Ground beef
  • 100g Shredded green cabbage
  • 450g Potatoes
  • 60ml Mayonnaise
  • 15ml White wine vinegar
  • 1 Dill pickle
  • 30ml Ketchup
  • 50g Grated Emmental
  • 2 Gourmet onion buns
  • 8g Montreal Steak spice blend (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat

You will need:

Large grill pan (or pan)
Sheet pan
Salt & pepper
Parchment paper
Total Fat
59 g
Saturated Fat
16 g
1750 mg
Total Carb
87 g
11 g
47 g
7 g
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Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss the potato wedges with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until browned and tender when pierced with a fork.
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Mise en place
While the potatoes roast, thinly slice ½ the pickle into rounds; finely dice the other ½.
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Prepare the burger patties
In a large bowl, combine the ground beef, Emmental and ½ the ketchup; season with all but a pinch of the remaining spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into 2 patties of equal size (double for 4 portions).
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Grill the patties
Add the patties* to the BBQ (or to a large grill pan on medium-high, drizzling with oil first) and cook, 3 to 5 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot (wipe out and reserve the grill pan, is using).
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Make the vinaigrette & creamy slaw
While the burger cooks, in a small bowl, combine the mayonnaise, white wine vinegar, remaining ketchup and diced pickles; season with the remaining spice blend and S&P to taste. In a large bowl, combine the cabbage and ½ the vinaigrette; toss well.
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Toast the buns & serve
Add the buns to the BBQ (or to the reserved grill pan, heated on medium), cut-sides down, and toast, 1 to 2 minutes, until warmed through. Divide the finished potatoes and bun bottoms between your plates. Top each bun bottom with a dollop of the vinaigrette, a cooked patty, a spoonful of the slaw, some pickle slices and a bun top. Serve any remaining slaw and vinaigrette on the side. Bon appétit!

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