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Prime Rib Cheeseburger
with Grilled Onion Jam and Herby Garlic Hash
Treat yourself to a good ol' fashioned BBQ with our new prime rib burger! Top this bad boy with cheese curds and some of our sweet 'n' sticky no-fuss onion jam, and pair it with a delicious herby garlic hash. You will truly be #winning with this one!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Burger Patty
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
56 g
Cheese Curds
(Contains Milk)
113 g
Red Onion
2 tbsp
Balsamic Glaze
(Contains Sulphites)
7 g
Thyme
6 g
Garlic
460 g
Russet Potato
160 g
Sweet Bell Pepper
28 g
Spring Mix
1 tbsp
Italian Seasoning
2 tbsp
Ketchup
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Lightly oil the grill.While you prep, preheat grill to 500°F over medium-high heat.
Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Cut potatoes into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Strip thyme leaves from the stem, then finely chop. Halve buns.
Layer two 12x12-inch pieces of foil. Arrange half the onions, thyme, 2 tbsp water and 1 tbsp butter (dbl both for 4 ppl) on one side of the foil. Drizzle with balsamic glaze and season with salt and pepper. Fold foil in half over onions and pinch to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.)
Add potatoes, peppers, garlic, remaining onions, Italian Seasoning, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to combine. Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of the foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.)
Place onion and hash pouches on one side of grill, close lid and grill, until tender, 18-20 min.
Add patties to grill. Close lid and grill until cooked through, flipping once, 3-4 min per side.** When patties are almost done, carefully top with cheese curds. Add buns to the grill, cut-side down. Close lid and grill, until cheese is melted and buns are warmed through, 2-3 min.
Divide bottom buns and herby garlic hash between plates. Top each bottom bun with spring mix, patties, onion jam and top bun. Serve ketchup on the side, for dipping.
