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