Celebrity chef and Top Chef Canada head judge Mark McEwan brings his legendary Bymark Burger to Chefdrop! This signature Drop features premium 8oz patties served with all the fixings, including Brie de Meaux, Truffle Aioli, King Oyster Mushrooms, and Red Leaf Lettuce. With a side of Potato Salad, these burgers are dressed to impress!

• 2 x 6oz Fresh Ground Beef
• 2 Ace Burger Buns
• 2pc Brie du Meaux
• 100mL Truffle Aioli
• 1 bag Potato Salad
• 4 leaves Red Leaf Lettuce
• 6 Pan Seared King Oyster Mushrooms

Make sure you’ve got a Grill or Cast Iron Pan, a Spoon, a Butter Knife, Tongs, a Thermometer, a Spatula, a Cutting Board, and a Knife. It’s also ideal to have a few staples on hand like Oil, Butter, and Salt & Pepper. Now, let’s get cooking!

GRILL METHOD

Brush your grill with a towel dipped in Oil and pre-heat to medium-high heat.

Open vac-packed Burger Meat and form into Burger Patties. Season generously with Salt and Black Pepper.

Place Burger Patties on a medium-high heat grill and cook for 5 minutes per side or until desired doneness. Chef Mark McEwan recommends a doneness of medium to medium-well (145°F to 150°F).

Flip the Burger Patty. Cut the Brie de Meaux in half and place on top of the Patty. Allow the Cheese to melt for approximately 1-2 minutes.

Cut King Oyster Mushrooms in half and reheat on the grill for 1 minute. Once heated through, add Mushrooms on top of the melted Cheese and Patty.

Place Buns on the grill for 30 seconds to 1 minute or until golden brown with grill marks.

To build your Burgers, take your Buns and evenly spread Truffle Aioli on the top and bottom Buns. Add your Burger Patty with the melted Cheese and Mushrooms to the bottom Bun. Finish your masterpiece with some Red Leaf Lettuce and the top Bun.

Serve with Potato Salad and enjoy!

CAST IRON METHOD

Heat up a cast iron pan on medium-high heat and pour a tablespoon of Oil in the cast iron pan.

Open vac-packed Burger Meat and form into Burger Patties. Season generously with Salt and Black Pepper.

Place Burger Patties in a cast iron pan on medium-high heat and sear for 5 minutes per side or until desired doneness. Chef Mark McEwan recommends a doneness of medium to medium-well (145°F to 150°F).

Flip the Burger Patty. Cut the Brie de Meaux in half and place on top of the Patty. Allow the Cheese to melt for approximately 1-2 minutes.

Cut King Oyster Mushrooms in half and reheat on the grill for 1 minute. Once heated through, add Mushrooms on top of the melted Cheese and Patty.

In a clean frying pan, add 1 tablespoon of Butter on medium-low heat and toast Bun until golden brown.

To build your Burgers, take your Buns and evenly spread Truffle Aioli on the top and bottom Buns. Add your Burger Patty with the melted Cheese and Mushrooms to the bottom Bun. Finish your masterpiece with some Red Leaf Lettuce and the top Bun.

Serve with Potato Salad and enjoy!