Nick’s Pick | Indian-Spiced Beef Burgers with Ginger-Garlic Mayo
Roasted Potatoes & Crunchy Daikon-Cuke Slaw
Cooking time
25 minutes
Servings
2/4
Calories
950 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Burgers of the world, unite! To keep these potato-scallion buns intrigued, let’s go to India in search of inspiration. The ground beef patties are spiked with chopped ginger and garlic for aromatic punch, along with a fragrant blend of coriander, cumin and turmeric. They welcome zippy ginger-garlic mayo and a layer of crunchy slaw made with thinly sliced cucumbers, daikon and rice vinegar. Chunky oven-hot taters (spiced, of course) are an easygoing side.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Potatoes
- 150g Matchstick daikon
- 15ml Minced garlic
- 15ml Ginger paste
- 2 Cucumbers
- 30ml Mayonnaise
- 2 Gourmet potato-scallion buns
- 30ml Rice vinegar
- 12g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Barley, Eggs, Wheat
You will need:
Large pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
45 g
Saturated Fat
9 g
Sodium
1190 mg
Total Carb
102 g
Sugars
13 g
Protein
38 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Prepare & cook the patties
Meanwhile, in a large bowl, combine the beef, ⅔ of the garlic, ⅔ of the ginger, 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 slaw
Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle. In a second large bowl, combine the cucumbers, daikon, vinegar, a drizzle of oil and S&P.
Make the ginger-garlic mayo
In a small bowl, combine the mayo, remaining ginger and garlic, and S&P.
Toast the buns
Arrange the buns, cut-sides up, on a second sheet pan. Toast in the oven, 2 to 3 min., until golden brown.
Plate your dish
Divide the bun bottoms and potatoes between your plates. Top each bun bottom with the ginger-garlic mayo, a patty, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
