Nick’s Pick | Quick Beef & Cheddar Smash Burgers
with Baby Greens & Apple Salad
Cooking time
10 minutes
Servings
2/4
Calories
1160 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Looking for the smash hit of the week? Step right up—or squish right down—for beef smash burgers. These juicy patties get pressed with a spatula as they sizzle, and then topped with aged cheddar for tanginess. Toast your potato-scallion buns under the broiler, then build them into burgers with a swipe of mayo, the meat and thinly sliced dill pickle. A crisp and feathery salad of thinly sliced apple and baby greens plays a supporting role.
We will send you:
- 250g Canadian-raised lean ground beef
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Apple
- 60ml Mayonnaise
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 1 Dill pickle
- 30g Grated aged cheddar
- 2 Gourmet potato-scallion buns
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Barley, Eggs, Milk, Mustard, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Spatula
Total Fat
81 g
Saturated Fat
16 g
Sodium
1770 mg
Total Carb
72 g
Sugars
19 g
Protein
39 g
Fibre
7 g
Preparation
Prepare the patties
Preheat the oven to broil. In a large bowl, combine the beef, all but a pinch of the spices and S&P. Form into 2 patties (double for 4 portions).
Cook the patties
In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, partially covered, occasionally pressing down with a spatula, 2 to 3 min. per side, until browned and cooked through. Top with the cheese. Cook, partially covered, 1 to 2 min., until melted. Transfer to a plate.
Mise en place
Meanwhile, halve, core and thinly slice the apple. Thinly slice the pickle crosswise.
Toast the buns
Arrange the buns, cut-sides up, on a lined sheet pan. Broil, 1 to 2 min., until golden brown (watch closely as they can burn quickly).
Make the salad
In a second large bowl, combine the baby greens, apple, vinaigrette, remaining spices and S&P.
Plate your dish
Divide the salad and bun bottoms between your plates. Top each bun bottom with the mayo, a patty, the pickle and a bun top. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
