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Nick’s Pick | Beef Burgers with Caesar-Dressed Slaw

Honey-Glazed Carrots

Cooking time

25 minutes

Servings

4

Calories

730 /serving

Nick’s Pick | Beef Burgers with Caesar-Dressed Slaw

Honey-Glazed Carrots

He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Hail Caesar while you nail burger night. A taste of this classic creamy dressing gets the little ones licking their lips, as they sample a cool slaw made with cabbage and cucumbers. It works like a condiment, sauce and salad when tucked into potato-scallion buns, along with ground beef patties pan-sizzled to deep brown. On the side, lengths of carrots roasted with a drizzle of honey introduce a veggier version of fries.

We will send you:

510g Canadian-raised lean ground beef
400g Nantes carrots
150g Shredded cabbage
2 Cucumbers
60ml Caesar vinaigrette
14g Honey
4 Gourmet potato-scallion buns
20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Barley, Eggs, Milk, Mustard, Wheat

You will need:

Large pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
2 tbsp Butter

Total Fat
39 g

Saturated Fat
12 g

Sodium
1190 mg

Total Carb
63 g

Sugars
13 g

Protein
34 g

Fibre
5 g

Preparation

Roast the carrots

Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender. In the final 5 min., drizzle with the honey.

Prepare & cook the patties

Meanwhile, in a large bowl, combine the beef, remaining spices and S&P. Form into 4 patties. 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. Transfer to a plate.

Make the slaw

Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise. In a second large bowl, combine the cucumbers, cabbage, vinaigrette and S&P.

Toast the buns

Arrange the buns, cut-sides up, on a second lined sheet pan. Toast in the oven, 2 to 3 min., until golden brown. Spread the cut-sides with 2 tbsp butter.