Cheesy Stuffed Double Burgers
with BBQ Oven-Baked Wedges
It's a double cheese-stuffed burger extravaganza! Cream cheese is mixed with sharp cheddar and hidden inside juicy beef burgers. These beauties are finished off with tomatoes and Dijonnaise, then served with BBQ-seasoned potato wedges for the very best burger dinner!
Ingredients: Ground beef • Russet potato • 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) • Roma tomatoes • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites).
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
500 g
Ground Beef
2 unit(s)
Artisan Bun
(Contains Milk, Soy, Wheat May contain Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Cream Cheese
(Contains Milk)
28 g
Spring Mix
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
1 unit(s)
Tomato
2 unit(s)
Russet Potato
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Sulphites, Sesame, Milk, Mustard, Wheat, Tree nuts, Peanuts, Triticale, Soy)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
Not included in your delivery
1.33 tbsp
Oil*
0.31 tsp
Salt*
0.31 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the BBQ Seasoning 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 salt and pepper, then toss to coat.
- Roast in the middle of the oven until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, slice tomato into 1/4-inch rounds.
- Stir together cream cheese and cheddar cheese in a small bowl.
- Combine beef, panko, remaining BBQ Seasoning, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a medium bowl. (TIP: If you prefer a more tender patty, add an egg to the mixture.)
- Form beef into four (eight) 5-inch-wide patties.
- Add cheese mixture to the center of 2 (4) patties, then top with remaining patties.
- Firmly pinch edges of patties together to seal in cheese, then gently reshape into rounds.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tsp (2 tsp) oil, then burgers. Pan-fry until golden, 2-3 min per side.** (NOTE: Don't overcrowd the pan; cook burgers in 2 batches if needed.)
- Transfer patties to an unlined baking sheet.
- Bake in the top of the oven until cooked through, 6-7 min.**
- Meanwhile, halve buns, then arrange on an unlined baking sheet, cut-side up.
- Toast in the bottom of the oven until lightly golden, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
- Stir together mayo and Dijon in another small bowl.
- Spread Dijonnaise on bottom buns, then stack with spring mix, tomatoes and cheesy patties. Close with top buns.
- Serve wedges alongside.
If you've opted for double beef, add an extra 1/4 tsp (1/2 tsp) salt to the beef mixture. (TIP: For 4 ppl, if you prefer more tender patties add 2 eggs to the mixture!) Form into 8 (16) 5-inch-wide patties. Add cheese mixture to the center of 4 (8) patties, then top with remaining patties. Follow the rest of the recipe as written.