Steakhouse Cheeseburgers
with Gravy and Potato Wedges
Familiar steakhouse flavours of gravy and Montreal Steak Spice amp up this weeknight cheeseburger. Dunk the golden roasted potatoes into the zesty mayo for a texture-taste sensation!
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
1 unit
Shallot
2 unit
Russet Potato
2 unit
Artisan Bun
(Contains Wheat)
28 g
Baby Spinach
1 tbsp
Montreal Spice Blend
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
1 unit
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the Montreal Steak Spice, then toss to coat.Roast in the middle of the oven until golden-brown, 25-28 min.
Meanwhile, peel, then cut shallot into 1/4-inch pieces.Combine mayo and mustard in a small bowl. Set aside.Halve buns, then arrange on one side of an unlined baking sheet, cut-side up. (NOTE: For 4 ppl, use the entire baking sheet.) Set aside.
Combine beef, remaining Montreal Steak Spice and 1/8 tsp (1/4 tsp) salt in a medium bowl.Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**Remove from heat. Transfer patties to the other side of the baking sheet with buns. (NOTE: For 4 ppl, transfer patties to another unlined baking sheet.)
Carefully discard fat from the pan.Reheat the same pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook, stirring occasionally, until softened, 2-3 min.Reduce heat to medium, then sprinkle Gravy Spice Blend over shallots. Cook, stirring often, until coated, 30 sec.Add 1 cup (1 1/2 cups) water and broth concentrate. Cook, stirring often, until gravy thickens, 2-3 min. Season with salt and pepper, to taste.
Meanwhile, sprinkle cheese over patties. (TIP: Sprinkle any cheese that doesn't fit on patties onto bun halves!)Toast patties and buns in the top of the oven until cheese melts and buns are golden, 3-4 min. (NOTE: For 4 ppl, toast buns first, then patties.) (TIP: Keep your eye on buns so they don't burn!)
Spread zesty mayo on top and bottom buns, then stack with spinach and patties. Close with top buns.Divide burgers and potato wedges between plates.Serve gravy alongside for dipping.
