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Cheesy Cheese Curd and Double Beef Burgers with Garlic-Rosemary Foil-Pouch Potatoes

Get ready to hit the grill with ooey-gooey cheesy burgers! Elevate your tastebuds with rosemary-studded patties topped with Canadian cheese curds and fig jam. An elegant side of garlic-grilled potatoes rounds off this long weekend winner!

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BBQ summer-spread
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 500 gr ground beef
  • 56 gr cheese curds
  • 2 artisan buns
  • 350 gr yellow potato
  • 1 rosemary
  • 2 green onions
  • 2 tbsp fig spread
  • 2 garlic, cloves
  • 28 gr arugula and spinach mix
  • 2 tbsp whole grain mustard
  • 1 tbsp oil*
  • 0.5 tsp salt*
  • 0.25 tsp pepper*
  • 0.25 cups panko breadcrumbs
  • 1000 gr ground beef
  • 113 gr cheese curds
  • 4 artisan buns
  • 700 gr yellow potato
  • 2 rosemaries
  • 4 green onions
  • 4 tbsp fig spread
  • 4 garlic, cloves
  • 56 gr arugula and spinach mix
  • 4 tbsp whole grain mustard
  • 2 tbsp oil*
  • 1 tsp salt*
  • 0.5 tsp pepper*
  • 0.5 cups panko breadcrumbs

Instructions

  1. Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 450°F over medium heat. Strip a few rosemary leaves from the stem and finely chop 1 tbsp (2 tbsp). Peel, then mince garlic. Cut potatoes into ½-inch pieces. Add potatoes, garlic, half the rosemary, 1 tbsp (2 tbsp) oil and 2 tbsp (4 tbsp) water to a medium bowl. Season with salt and pepper, then toss to coat.
  2. Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of 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 pouch on one side of grill, close lid and grill over medium-high heat, until tender, 24-25 min.
  3. Meanwhile, thinly slice green onion.Halve buns.Combine beef, panko, green onions, mustard, remaining rosemary and 1/4 tsp (1/2 tsp) salt in a large bowl. Season with pepper.
  4. Form beef mixture into four 4-inch wide patties (8 patties for 4 ppl). Add patties to the other side of the grill. Reduce heat to medium, close lid and grill patties until cooked through, flipping once, 3-4 min per side.**
  5. When patties are almost done, carefully top with cheese curds Add bun halves to other side of grill next to the potatoes, cut-side down. Close lid and grill until cheese melts and buns are toasted, 2-3 min.
  6. Spread fig spread over bun halves. Top bottom buns with patties and half of the arugula and spinach mix (use all for 4 ppl), then finish with top buns. Carefully open foil pouches. Divide potatoes and burgers between plates.