Protein Swap | Beef Smash Burgers
with Pickle Sauce & Caramelized Onions
Cooking time
15 minutes
Servings
2/4
Calories
1060 /serving
Any burger with gooey aged cheddar melting over top and savoury-sweet caramelized onions is impossible not to love, and these have the extra bonus of being made with beef. With our own special sauce (contains pickles) and a big side salad, impossibly good.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Head of curly leaf lettuce
- 100g Radishes
- 60ml Mayonnaise
- 30ml Ketchup
- 16g Cornichons
- 30ml Apple cider vinegar
- 25g Caramelized onions
- 30g Grated aged cheddar
- 2 Artisan hamburger buns
- 8g Montréal Steak House spices (sea salt, spices, onion, garlic, mustard, coriander seeds, thyme, canola oil)
Contains: Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Spatula
Total Fat
77 g
Saturated Fat
16 g
Sodium
1400 mg
Total Carb
54 g
Sugars
10 g
Protein
39 g
Fibre
6 g
Preparation
Cook the patties
- Season the patties with the spices.
- 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 beginning to brown.
- Top with the onions and cheese.
- Cook, partially covered, 1 to 2 min., until melted.
- Transfer to a plate and reserve the pan.
Make the sauce
- Meanwhile, mince the cornichons.
- In a small bowl, combine the mayonnaise, ketchup, cornichons and S&P.
Make the salad
- Roughly chop the lettuce.
- Thinly slice the radishes.
- In a large bowl, combine the vinegar, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and radishes; toss well.
Toast the buns
- In the reserved pan, heat oil on medium.
- Add the buns and toast, cut-sides down, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms and salad between your plates.
- Top each bun bottom with the sauce, a patty, a spoonful of the salad and a bun top. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
