Montreal Steakhouse Burger
The humble beauty of this burger stays with you long after the last bite. Hours and days later you’ll find yourself thinking about how every single ingredient delivers. So yeah, we recommend putting it on repeat all summer long.
Recipe - White Bear Lake South
Montreal Steakhouse Burger
Prep Time30 Minutes
Servings4
Cook Time30 Minutes
Ingredients
4 Cub Montreal Seasoned Pub Burgers
1 tablespoon vegetable oil
1/2 cup mayonnaise
1/4 cup crumbled blue cheese
1/2 tsp black pepper
4 hamburger buns, toasted
Lettuce leaves for topping
Tomato slices for topping
Crispy fried onions for toppping
Directions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, about 3 minutes. Flip and cook 2 more minutes for medium to medium well.
- In a small bowl, combine the mayonnaise, blue cheese and black pepper.
- Slather the top and bottom of each toasted bun with the mayo mixture.
- Place lettuce and tomato on the bottom of each bun. Top with burger, fried onions and top of bun.
- TIP: Feel free to substitute gorgonzola or Roquefort in place of the blue cheese, just don’t skip the mayo.
30 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Hellmann's Real Mayo, 30 Ounce
$5.49 Each
$6.99 was $7.29$0.23/oz
BelGioioso Blue Cheese, Crumbled, 5 Ounce
$4.49$0.90/oz
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.99$1.33/oz
Cub Bakery White Hamburger Buns, 8 Each
$3.99$0.50 each
Fresh Large Tomatoes, 0.4 Pound
$1.60 avg/ea$3.99/lb
Directions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, about 3 minutes. Flip and cook 2 more minutes for medium to medium well.
- In a small bowl, combine the mayonnaise, blue cheese and black pepper.
- Slather the top and bottom of each toasted bun with the mayo mixture.
- Place lettuce and tomato on the bottom of each bun. Top with burger, fried onions and top of bun.
- TIP: Feel free to substitute gorgonzola or Roquefort in place of the blue cheese, just don’t skip the mayo.