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Grilled BBQ Beef Burgers
Grill
Family Friendly
Grilled BBQ Beef Burgers

with Pickles and Potato Wedges

10 min
Difficulty: 1/3
American

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) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • 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) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat).

Allergens

Barley
Oats
Rye
Triticale
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
Strainer
Large Bowl
Silicone Brush
Medium Bowl

Tags

30-min-or-less
Family Friendly
Summer-essentials
Ingredients
Ground Beef

Ground Beef

250 g

Russet Potato

Russet Potato

2 unit(s)

Artisan Bun

Artisan Bun

2 unit(s)

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Tomato

Tomato

1 unit(s)

Baby Spinach

Baby Spinach

28 g

Dill Pickle, sliced

Dill Pickle, sliced

90 mL

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.5 cup

BBQ Sauce

BBQ Sauce

4 tbsp

Mayonnaise

Mayonnaise

4 tbsp

Oil

Oil

1 tbsp

Salt

Salt

0.13 tsp

Pepper

Pepper

0.13 tsp

Preparation
1
Prep potato wedges

  • Before starting, preheat the oven to 450°F.
  • Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
  • Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes 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.

2
Roast potatoes and prep

  • Roast potatoes in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
  • Meanwhile, cut tomato into 1/2-inch rounds.
  • Over a medium bowl, drain pickles, reserving 1 tbsp (2 tbsp) pickle brine. Set pickles aside.
  • To the bowl with pickle brine, add mayo and half the BBQ sauce. Season with salt and pepper, then stir to combine.

3
Form patties

  • To a large bowl, add beef, breadcrumbs and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
  • Form mixture into 2 (4) 5-inch-wide patties. Lightly press a thumbprint halfway into each patty. (NOTE: Don't push all the way through.) 
  • Transfer to a plate.

4
Grill patties

  • Halve buns. 
  • Gather buns, patties, a clean plate and any tools on a platter, then head out to the grill!
  • To one side of the grill, add patties. Close lid and grill for 4-5 min per side, flipping once, until cooked through.** 
  • Once patties are flipped, brush remaining BBQ sauce on top of patties, then sprinkle with cheese. Cook for 1-2 min, until cheese has melted.
  • Transfer to a clean plate.

5
Grill buns

  • Meanwhile, add buns to the other side of the grill, cut-side down. Close lid and grill for 1-2 min, until toasted.

6
Finish and serve

  • Stack spinach, patties, tomatoes and some pickles on bottom buns. Close with top buns.
  • Divide burgers and wedges between plates.
  • Serve BBQ-mayo sauce and remaining pickles alongside.

Nutrition per serving

1120

kcal

Calories

59

g

Fat

18

g

Saturated Fat

101

g

Carbohydrate

20

g

Sugar

8

g

Dietary Fiber

45

g

Protein

125

mg

Cholesterol

1670

mg

Sodium

1

g

Trans Fat

1700

mg

Potassium

350

mg

Calcium

8.5

mg

Iron

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