Cheddar-Ranch Beef Burgers
with Roasted Potatoes
We're adding big flavour to this easy family dinner by putting cheddar cheese right into the burger mix! It gets even better with our fan-favourite ranch dressing layered on burger buns. Don't worry, there'll be plenty of ranch leftover for dipping!
Ingredients: Russet potato • Ground beef • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Cheddar cheese (pasteurized milk, salt, bacterial culture, microbial enzyme, beta-carotene, cellulose, natamycin) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
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
6 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
4 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Tomato
28 g
Spring Mix
90 mL
Dill Pickle, sliced
2 unit(s)
Russet Potato
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.19 tsp
Pepper*
1.5 tbsp
Oil*
0.19 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Halve potatoes lengthwise, then cut into 1/4-inch slices.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, combine beef, breadcrumbs, remaining garlic salt and half the cheese in a large bowl. Season with salt and 1/8 tsp (1/4 tsp) pepper.
- Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties.
- Pan-fry until golden-brown and cooked through, 4-5 min per side.**
- Sprinkle remaining cheese over patties, then cover.
- Remove from heat. Keep covered until cheese melts, 3-4 min.
- Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter over cut sides.
- Arrange buns on an unlined baking sheet, cut-sides up.
- Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Cut tomato into 1/4-inch rounds.
- Spread half the ranch dressing on bottom buns.
- Stack pickles, patties, tomatoes and spring mix on bottom buns. Close with top buns.
- Divide roasted potatoes and beef burgers between plates.
- Serve remaining ranch dressing on the side for dipping.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook the chicken.**