Cheesy Monterey Jack Burgers
with Garlic and Rosemary Sweet Potatoes
Grab the cooler and get ready to hit the grill! Delight your tastebuds with this Monterey Jack and fig topped rosemary burger. An elegant side of garlic rosemary sweet potatoes rounds out this summer weekend winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
340 g
Sweet Potato
1 sprig
Rosemary
56 g
Yellow Onion
2 tbsp
Fig Spread
2 unit
Garlic, cloves
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
28 g
Spring Mix
2 tbsp
Whole Grain Mustard
(Contains Mustard)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
1 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Preheat the oven to 450°F.Lightly oil the grill.While you prep, preheat the grill to 400°F over medium heat. Strip rosemary leaves from stems and finely chop 1 tbsp (2 tbsp).Peel, then mince garlic. Cut sweet potatoes into ½-inch wedges. Add sweet potatoes, garlic, half the rosemary, 1 tbsp (2 tbsp) oil in a medium bowl. Season with salt and pepper, then toss to coat.Transfer sweet potatoes to a parchment-lined baking sheet. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min.
Meanwhile, peel, then slice half the onion into 1/4-inch rounds (whole onion for 4 ppl).Halve buns.Combine beef, panko, half the mustard, remaining rosemary and 1/4 tsp (1/2 tsp) salt in a large bowl. (TIP: If you prefer a more tender patty, add an egg to the burger mixture.)Season with pepper. Form beef mixture into two 4-inch-wide burger patties (4 patties for 4 ppl).
Add patties to one side of the grill. Reduce heat to medium, then close lid and grill patties, until cooked through, flipping once, 3-4 min per side.**
When patties are almost done, top with cheese.Add bun halves, cut-side down to the other side of the grill.Close lid and grill, until cheese melts and buns are warmed through, 2-3 min.
Spread fig spread and remaining mustard over bun halves.Top bottom buns with patties, onions and spring mix, then finish with top buns. Divide potatoes and burgers between plates.
