Protein Swap | Bourbon-Spiced Beef Burgers with BBQ Mayo
Roasted Potatoes & Mustardy Side Salad
Cooking time
25 minutes
Servings
2/4
Calories
1150 /serving
This is not just any beef burger: these meaty stacks are laced with a BBQ sauce and mayo mixture that has flavour forever. Smear it all over toasty potato-scallion buns before you tuck the pan-seared patties inside. Add in a handful of mustard-dressed salad, which gets extra crispness from radishes. Roasted tater wedges keep it trad on the side.
We will send you:
- 250g Ground beef
- 100g Radishes
- 450g Potatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 30ml BBQ sauce
- 2 Gourmet potato-scallion buns
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Barley, Eggs, Mustard, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Spatula
Total Fat
67 g
Saturated Fat
12 g
Sodium
1540 mg
Total Carb
100 g
Sugars
12 g
Protein
41 g
Fibre
7 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until lightly browned and tender.
Mise en place
Meanwhile, thinly slice the radishes. In a small bowl, combine the mayo and ⅔ of the BBQ sauce.
Prepare the patties
In a large bowl, combine the beef, remaining BBQ sauce and spices, and a big pinch of 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, 3 to 5 min. per side, until browned and cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the salad
Meanwhile, in a second large bowl, combine the mustard, vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens and radishes: toss well.
Toast the buns & serve
Heat the reserved pan on medium (if the pan seems dry, add a drizzle of oil). Add the buns, cut-sides down, and toast, 1 to 2 min., until golden brown. Divide the potatoes and bun bottoms between your plates. Top each bun bottom with a spoonful of the BBQ mayo, a patty, a spoonful of the salad and a bun top. Serve the remaining BBQ mayo and salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
