Protein Swap | Saucy BBQ Beef Burgers
with Spicy Salsa Verde Guacamole
Cooking time
15 minutes
Servings
2/4
Calories
770 /serving
These pork patties have a dose of mellow barbecue sauce mixed right in. They’ll meet Mexican flavours when you put crunchy pepitas in the slaw and mix salsa verde with avocado. In 15 minutes, you’ll have a real hit on your hands.
We will send you:
- 250g Canadian-raised lean ground beef
- 200g Coleslaw mix
- 30ml Apple cider vinegar
- 45ml Salsa verde
- 25g Roasted pepitas (pumpkin seeds)
- 30g Panko
- 57g Avocado purée
- 30ml BBQ sauce
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Mustard • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
10 g
Sodium
980 mg
Total Carb
68 g
Sugars
13 g
Protein
39 g
Fibre
7 g
Preparation
Prepare & cook the patties
- In a medium bowl, combine the pork, BBQ sauce and S&P.
- Form into 2 patties (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium.
- Add the patties* and cook, partially covered, 3 to 5 min. per side, until cooked through.
- Transfer to a plate. Wipe out and reserve the pan.
Make the slaw
- Meanwhile, in a large bowl, combine the coleslaw mix, pepitas, vinegar, a drizzle of oil and S&P.
Make the salsa verde guacamole
- In a small bowl, combine the salsa verde, avocado purée and S&P.
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 between your plates.
- Top each bun bottom with the salsa verde guacamole, 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.
