Carb-Wise: Beef Lettuce Burgers with Mozzarella Cheese
Carrot ‘Fries’ & Tangy Aioli
Cooking time
20 minutes
Servings
2/4
Calories
850 /serving
Searching for the mozza? You’ll find it hiding inside these beautifully browned ground beef patties. You’ll soon discover that doing it this way imparts an extra level of luxe to the cheeseburger experience (always a little decadent in its own casual way). Instead of traditional buns, sandwich these babies between lettuce leaves with a requisite layer of creamy smoothness from aioli. Pair with highly munchable spiced carrot ‘fries’ and a crisp salad in an apple cider vinaigrette.
We will send you:
- 250g Canadian-raised lean ground beef
- 300g Nantes carrots
- 2 Garlic cloves
- 1 Head of Boston lettuce
- 60ml Mayonnaise
- 15ml Apple cider vinegar
- 60g Grated mozzarella
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Eggs, Milk, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
71 g
Saturated Fat
15 g
Sodium
970 mg
Total Carb
18 g
Sugars
8 g
Protein
36 g
Fibre
5 g
Preparation
Roast the carrot ‘fries’
Preheat the oven to 450°F. Halve all but ½ of 1 carrot (double for 4 portions) lengthwise. On a lined sheet pan, toss the halved carrots with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Mise en place
Meanwhile, reserving 4 of the largest outer leaves (double for 4 portions), roughly chop the lettuce. Thinly slice the remaining carrot crosswise. Mince the garlic.
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.
Make the tangy aioli
Meanwhile, in a small bowl, combine the mayo, ½ the vinegar, the remaining garlic and spices, and S&P.
Make the salad
In a second large bowl, combine the remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the chopped lettuce and sliced carrot; toss well.
Plate your dish
Divide the carrot ‘fries’ and ½ the lettuce leaves between your plates. Top the leaves with a patty, the tangy aioli and the 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.
