BBQ Cheddar Beef Burgers
with Crispy Shallots and Ranch-Dressed Salad
Nothing beats hunger like a juicy, stacked burger. Crushed crispy shallots and BBQ Seasoning are the secret ingredients in these succulent beef burgers that also feature gooey cheddar cheese nestled between two toasted artisan buns. Prepare to get a little messy!
The quantities provided above are averages only.
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(s)
Artisan Bun
(Contains Soy, Wheat, Milk)
28 g
Croutons
(Contains Milk, Wheat)
56 g
Baby Spinach
1 g
Mini Cucumber
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
4 tbsp
BBQ Sauce
(Contains Mustard)
2 tbsp
Ranch Dressing
(Contains Egg, Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
BBQ Seasoning
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Wash and dry all produce. Halve cucumber lengthwise, then cut into 1/4-inch half-moons.Open one side of the package of crispy shallots and reserve half of the shallots on a plate. (NOTE: Reserved crispy shallots will be used in step 5.) Using a rolling pin or a heavy-bottomed pan, gently crush remaining crispy shallots in their package until broken into fine crumbs.Combine BBQ sauce and half of the mustard in a small bowl.
Add crispy shallot crumbs, BBQ Seasoning, beef and 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper to a large bowl, then combine.Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.**When patties are almost cooked through, top with cheese. Cover and cook until cheese melts, 1-2 min.Remove from heat, then transfer patties to a plate.Carefully rinse and wipe the pan clean.
Reheat the same pan over medium.Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter onto cut sides of each bun half.When the pan is hot, add buns, cut-sides down. (NOTE: Don't overcrowd the pan; toast buns in 2 batches for 4 ppl). Toast until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
Spread BBQ sauce-mustard mixture onto top and bottom buns. Stack some spinach, patties and remaining crispy shallots on bottom buns. Close with top buns.Add croutons, cucumber, ranch dressing, remaining mustard and remaining spinach to a medium bowl. Toss to combine.Divide burgers and salad between plates.
