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Cheesy Stuffed Burgers
Family Friendly
Cheesy Stuffed Burgers

with BBQ Oven-Baked Wedges

10 min
Difficulty: 1/3
Canadian

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: 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) • 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, guar gum, 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).

Allergens

Sulphites
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl

Tags

Family Friendly
Ingredients
Ground Beef

Ground Beef

250 g

Artisan Bun

Artisan Bun

2 unit(s)

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.5 cup

Cream Cheese

Cream Cheese

1 unit(s)

Spring Mix

Spring Mix

28 g

Dijon Mustard

Dijon Mustard

1 tbsp

Tomato

Tomato

1 unit(s)

Russet Potato

Russet Potato

2 unit(s)

Mayonnaise

Mayonnaise

2 tbsp

BBQ Seasoning

BBQ Seasoning

9 g

Panko Breadcrumbs

Panko Breadcrumbs

0.33 cup

Oil

Oil

1.33 tbsp

Salt

Salt

0.313 tsp

Pepper

Pepper

0.313 tsp

Preparation
1
Roast wedges

  • Remove any brown spots from potatoes and cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes, half the BBQ Seasoning and 1 tbsp oil. (NOTE: For 4 servings, 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 for 25-28 min, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2
Prep

  • Meanwhile, slice tomato into 1/4-inch rounds.
  • In a small bowl, stir together cream cheese and cheddar cheese.

3
Form patties

  • In a medium bowl, combine beef, panko, remaining BBQ Seasoning, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper. (TIP: If you prefer more tender patties, add an egg to the mixture!)
  • Form beef into 4 (8) 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. 

4
Cook patties

  • Heat a large non-stick pan over medium.
  • When hot, add 1 tsp (2 tsp) oil, then patties. Pan-fry for 2-3 min per side, until golden. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)
  • Transfer patties to an unlined baking sheet. Bake in the top of the oven for 6-7 min, until cooked through.**

5
Toast buns

  • Halve buns. On an unlined baking sheet, arrange buns, cut-side up. 
  • Toast in the bottom of the oven for 2-3 min, until lightly golden. (TIP: Keep an eye on them so they don't burn!)

6
Finish and serve

  • In another small bowl, stir together mayo and Dijon. (TIP: This is your Dijonnaise!)
  • Spread some Dijonnaise on bottom buns, then stack with spring mix, tomatoes and cheesy patties. Close with top buns.
  • Serve wedges and any remaining Dijonnaise alongside.

Nutrition per serving

1090

kcal

Calories

57

g

Fat

21

g

Saturated Fat

92

g

Carbohydrate

7

g

Sugar

7

g

Dietary Fiber

48

g

Protein

130

mg

Cholesterol

1650

mg

Sodium

1

g

Trans Fat

1650

mg

Potassium

350

mg

Calcium

8.5

mg

Iron

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