Protein Upgrade | Thai ORGANIC Beef Burgers
with Roasted Carrots & Zesty Radish Salad
Cooking time
25 minutes
Servings
2/4
Calories
990 /serving
We all look forward to burger night, so why not Thai something new? Fragrant yellow curry paste imbues these ground beef patties—certified organic, so they’re better for you and the environment—, accented with lime-zested mayo. For crispness, there’s a salad of radishes spiked with lime and cilantro, and a side of roasted carrots.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 1 Lime
- 14g Cilantro
- 100g Radishes
- 300g Nantes carrots
- 60ml Mayonnaise
- 18g Mild yellow curry paste
- 2 Artisan hamburger buns
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Barley • Eggs • Sesame • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Zester
2 Sheet pans
BBQ
Total Fat
64 g
Saturated Fat
14 g
Sodium
1860 mg
Total Carb
62 g
Sugars
13 g
Protein
42 g
Fibre
9 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Prepare the patties
- Meanwhile, roughly chop the cilantro leaves and stems.
- In a large bowl, combine the pork, curry paste, ½ the cilantro and S&P.
- Form into 2 patties (double for 4 portions).
Cook the patties & toast the buns
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
- Transfer to plate.
- Heat the same pan on medium-high.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Make the lime mayo
- Meanwhile, zest and quarter the lime.
- In a small bowl, combine the mayo, lime zest and S&P.
Make the radish salad
- Thinly slice the radishes.
- In a medium bowl, combine the radishes, juice of ½ the lime wedges, ½ the remaining cilantro, a drizzle of oil, the remaining spices and S&P.
Plate your dish
- Divide the carrots and bun bottoms between your plates.
- Top each bun bottom with the lime mayo, a patty, the radish salad and a bun top.
- Garnish the carrots with the remaining cilantro.
- Serve the remaining lime wedges on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
