Protein Swap | Ground Beef Smoked Cheddar Cheeseburgers
with Onion Jam & Apple Slaw
Cooking time
10 minutes
Servings
2/4
Calories
890 /serving
Once you try this onion jam, no burger will seem complete without it! Add a layer of smoked cheddar cheese, and these beauties are banging. Wedge each bun with sweet slaw, made with apple and Brussels sprouts, and the fest is officially launched.
We will send you:
- 250g Canadian-raised lean ground beef
- 200g Brussels sprouts
- 1 Apple
- 30ml Balsamic vinegar
- 25g Caramelized onions
- 45ml Maple-Dijon vinaigrette
- 2 Smoked cheddar slices
- 2 Artisan hamburger buns
- 12g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Barley • Eggs • Milk • Mustard • Soy • Sulphites • Wheat
You will need:
Grill pan (or large pan)
Medium pan
Oil
Salt & pepper (S&P)
Whisk
1 or 2 tbsp Butter
Total Fat
53 g
Saturated Fat
18 g
Sodium
1740 mg
Total Carb
65 g
Sugars
16 g
Protein
42 g
Fibre
8 g
Preparation
Mise en place
- Halve the Brussels sprouts lengthwise, then thinly slice crosswise.
- Halve, core and thinly slice the apple.
Cook the patties
- Drizzle the patties with oil; season with ½ the spices.
- In a grill pan (or large 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 onion jam
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the onions and remaining spices. Sauté, 1 to 2 min., until warmed through.
- Add ⅔ of the vinegar and sauté, 1 to 2 min., until almost evaporated.
- Add ¼ cup water (double for 4 portions) and S&P. Cook, stirring often, 1 to 2 min., until reduced.
- Off the heat, whisk in 1 tbsp butter (double for 4 portions).
Make the slaw
- Meanwhile, in a large bowl, combine the Brussels sprouts, apple, vinaigrette, remaining vinegar and S&P.
Toast the buns & serve
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and cook, 1 to 2 min., until warmed through and beginning to brown.
- Divide the bun bottoms between your plates.
- Top each bun bottom with the onion jam, a patty, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
