Classic Cheeseburgers
with Sweet Relish and Seasoned Wedges
Is there anything better than an ooey-gooey cheeseburger with all the fixings?! We think not! And making it yourself is that much more satisfying. The side of seasoned wedges turns this meal into the perfect takeout-fakeout!
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
Artisan Bun
(Contains Soy, Wheat, Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
90 mL
Dill Pickle, sliced
28 g
Spring Mix
160 g
Tomato
460 g
Russet Potato
1 tbsp
Chicken Salt
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
25 g
Shallot
1 tbsp
Dijon Mustard
(Contains Mustard)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, chicken salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with half the chicken salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, 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, cut tomatoes into 1/4-inch rounds. Drain, then finely chop pickles. Peel, then finely chop half the shallot (whole shallot for 4 ppl).
Add pickles, shallots, Dijon and 1/2 tsp sugar (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.
Combine beef, breadcrumbs and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!)Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side.** Sprinkle cheese over patties. Cover and set aside off heat to melt.
Meanwhile, halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-5 min. (TIP: Keep an eye on them so they don't burn!)
Spread mayo over top buns. Spread sweet relish over bottom buns, then stack with spring mix, tomatoes and patties. Close with top buns. Divide burgers and wedges between plates.
