Nick’s Pick | Thai-Spiced Beef Burgers
with Roasted Carrots, Radish Salad & Lime Mayo
Cooking time
25 minutes
Servings
2/4
Calories
890 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. We all look forward to burger nights, so why not Thai something new? Our fragrant yellow curry paste imbues ground beef patties with deeply delicious spicing. Drop these juicy goodies onto our yummy potato-scallion buns swiped with creamy lime-zested mayo. For crispness, slip in a little salad of sliced radishes spritzed with lime juice and spiked with cilantro. Serve with roasted carrots sprinkled in a faraway blend of white sesame seeds, ginger and garlic.
We will send you:
- 250g Canadian-raised lean ground beef
- 100g Radishes
- 300g Nantes carrots
- 1 Bunch of cilantro
- 1 Lime
- 60ml Mayonnaise
- 18g Mild yellow curry paste
- 2 Gourmet potato-scallion buns
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Barley, Eggs, Sesame, Wheat
You will need:
Oil
2 Sheet pans
Parchment paper
Salt & pepper (S&P)
Large pan
Zester
Total Fat
55 g
Saturated Fat
10 g
Sodium
1760 mg
Total Carb
70 g
Sugars
14 g
Protein
34 g
Fibre
9 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.
Prepare the patties
Meanwhile, roughly chop the cilantro leaves and stems. In a large bowl, combine the beef, curry paste, ½ the cilantro and S&P. Form into 2 patties (double for 4 portions).
Cook the patties & toast the buns
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. Arrange the buns, cut-sides up, on a second lined sheet pan and toast in the oven, 2 to 3 min., until golden brown. Transfer to a plate.
Make the lime mayo
Meanwhile, zest and quarter the lime. In a small bowl, combine the mayo, lime zest and S&P.
Make the radish salad
Thinly slice the radishes. In a medium bowl, combine the radishes, juice of ½ the lime wedges, ½ the remaining cilantro, a drizzle of oil, the remaining spices and S&P.
Plate your dish
Divide the carrots and bun bottoms between your plates. Top each bun bottom with the lime mayo, a patty, the radish salad and a bun top. Garnish the carrots with the remaining cilantro. Serve the remaining lime wedges on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
