Protein Swap | Green Goddess Beef Cheeseburgers
with Apple-Almond Fall Salad
Cooking time
20 minutes
Servings
2/4
Calories
1070 /serving
Creamy, herby and tangy are the hallmarks of a good green goddess. We're using the classic luscious mélange as a super sauce for beef-based burgers topped with melted mozza, alongside a wonderfully nutty and fruity seasonal salad.
We will send you:
- 250g Canadian-raised lean ground beef
- 14g Dill
- 2 Scallions
- 1 Head of curly leaf lettuce
- 1 Apple
- 30ml Apple cider vinegar
- 25g Almonds
- 60ml Mayonnaise
- 30g Grated mozzarella
- 2 Artisan hamburger buns
Contains: Almonds • Barley • Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
76 g
Saturated Fat
14 g
Sodium
650 mg
Total Carb
59 g
Sugars
12 g
Protein
42 g
Fibre
8 g
Preparation
Toast the almonds
- Heat a large, dry pan on medium-high.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a large bowl and reserve the pan.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Thinly slice the scallions crosswise.
- Halve, core and thinly slice the apple; toss with a splash of the vinegar to prevent browning.
Cook the patties
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the patties and cook, 2 to 4 min. per side, until beginning to brown.
- Top with the cheese. Cover and cook, 1 to 2 min., until melted.
- Transfer to a plate and reserve the pan.
Make the green goddess sauce & salad
- In a small bowl, combine the mayo, dill, scallions, 1 tbsp of the remaining vinegar (double for 4 portions) and S&P.
- To the bowl of almonds, add the lettuce, apple, remaining vinegar (start with ½ for a milder flavour), 2 tbsp oil (double for 4 portions) and S&P; toss well.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms and ⅔ of the salad between your plates.
- Top each bun bottom with the green goddess sauce, a patty, the remaining salad and a bun top. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
