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BBQ Halloumi & Wagyu Burgers

with Grilled Peach & Radicchio Salad

Cooking time

30 minutes

Servings

2/4

Calories

1300 /serving

Salty and sweet never looked so good! We’re taking summer burgers to the next level with two stars of the grill: premium Wagyu beef patties and squeaky halloumi cheese. The sugars in grilled peaches play off bitter radicchio in a salad dressed with honey-Dijon vinaigrette.

We will send you:

  • 2 Grass-fed wagyu beef patties (raised without antibiotics)
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 2 Peaches
  • 1 Radicchio
  • 60ml Sweet, Savoury Honey-Dijon vinaigrette
  • 60ml Mayonnaise
  • 125g Halloumi
  • 2 Artisan hamburger buns

Contains: Barley • Eggs • Milk • Mustard • Wheat

You will need:

Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
96 g
Saturated Fat
29 g
Sodium
1930 mg
Total Carb
66 g
Sugars
19 g
Protein
44 g
Fibre
7 g
Preparation
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Mise en place

  • Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.

  • Rinse the halloumi and pat dry; thinly slice.

  • Halve the radicchio lengthwise; thinly slice crosswise.

  • Halve and pit the peaches. In a small bowl, toss with a drizzle of oil and S&P.

  • In a second small bowl, make the aioli by combining the mayo, 1 tbsp of the vinaigrette (double for 4 portions) and S&P.


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Grill the patties

  • Drizzle the patties* with oil; season with S&P.

  • Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until cooked through.

  • Transfer to a plate.


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Grill the halloumi

  • Drizzle the halloumi with oil; season with black pepper.

  • Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until cooked through.

  • Transfer to a plate.


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Grill the peaches

  • Meanwhile, add the peaches to the BBQ (or pan) and grill, 1 to 2 min. per side, until beginning to brown.

  • Transfer to a cutting board and cut into wedges.

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Make the salad

  • In a large bowl, combine the baby greens, radicchio, peaches, remaining vinaigrette and S&P.


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Grill the buns & serve

  • Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through and toasted.

  • Divide the bun bottoms and ⅔ of the salad between your plates.

  • Top each bun bottom with the aioli, a patty, the halloumi, remaining salad and a bun top. Bon appétit!


*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.