Carb-Wise: BBQ-Glazed ORGANIC Beef Lettuce Burgers
Dill Pickle, Aioli & Oven-Roasted Carrot ‘Fries’
Cooking time
25 minutes
Servings
2/4
Calories
1080 /serving
Bun, be done! We’re packing tons of flavourful fun into these burgers, housed in refreshing lettuce leaves instead of carb-rich breads. Load the ground beef—certified organic, so it’s better for you and the environment—with garlic, grated mozzarella and a good dose of our Sweet Hickory BBQ spice blend, then brush the patties with BBQ sauce once they’re browned. A smear of creamy aioli and slices of dill pickle, along with sides of carrot ‘fries’ and a crisp salad, set you up for satisfaction.
We will send you:
- 340g Organic lean ground beef
- 300g Carrots (orange or multicoloured)
- 150g Shredded cabbage
- 1 Garlic clove
- 1 Head of lettuce
- 60ml Mayonnaise
- 15ml Apple cider vinegar
- 30ml BBQ sauce
- 1 Dill pickle
- 60g Grated mozzarella
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Eggs, Milk, Mustard, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
86 g
Saturated Fat
20 g
Sodium
1490 mg
Total Carb
34 g
Sugars
18 g
Protein
46 g
Fibre
8 g
Preparation
Roast the carrot ‘fries’
Preheat the oven to 450°F. Quarter the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 16 to 20 min., until tender.
Mise en place
Meanwhile, reserving 4 of the largest outer leaves (double for 4 portions), roughly chop the lettuce. Mince the garlic. Thinly slice the pickle.
Prepare & cook the patties
In a large bowl, combine the beef, cheese, ⅔ of the garlic, a drizzle of oil, ½ the remaining spices and S&P. Form into 2 patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until cooked through. Brush with the BBQ sauce.
Make the aioli
Meanwhile, in a small bowl, combine the mayo, remaining garlic and spices, and S&P.
Make the salad
In a second large bowl, combine the vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the chopped lettuce and cabbage; toss well.
Plate your dish
Divide the carrot ‘fries’ and ½ the lettuce leaves between your plates. Top each lettuce leaf with a patty, the aioli, pickle and remaining lettuce leaves. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
