Protein Swap | Spicy Sausage Meat Burgers a la Brasa
with Roasted Garlic Aioli
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
Burgers are even better with a flip on an outdoor grill and a flourish of Peruvian spices (a touch of cumin, paprika and chilies). A crisp salad keeps the flavours focused, while a schmear of aioli keeps the juicy patties in place.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 2 Cucumbers
- 1 Head of lettuce
- 15g Minced roasted garlic
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 2 Artisan hamburger buns
- 8.5g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid)
Contains: Barley • Eggs • Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
62 g
Saturated Fat
11 g
Sodium
1540 mg
Total Carb
49 g
Sugars
7 g
Protein
29 g
Fibre
6 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve the lettuce and cucumbers lengthwise; slice crosswise.
- In a small bowl, make the aioli by combining the mayo, garlic, a pinch of the spices and S&P.
Prepare the patties
- In a large bowl, combine the beef, remaining spices and S&P.
- Form into 2 patties (double for 4 portions).
Grill the patties
- Add the patties* to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
Grill the buns
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through.
Make the salad
- Meanwhile, in a large bowl, combine the lettuce, cucumbers, vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the aioli, a patty, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
