BBQ-Glazed Grilled Beef & Hidden Zucchini Croquettes
with Honey-Dijon Salad & Potato Wedges
Cooking time
30 minutes
Servings
4
Calories
650 /serving
The sizzling of beef patties on the barbecue is one of the best sounds of summer. With a subtle serving of veg cooked right in, all they require is a brushing of BBQ sauce. Serve them with oven-gold potato wedges and a crisp side salad.
We will send you:
- 510g Canadian-raised lean ground beef
- 1 Heirloom zucchini
- 2 Heads of lettuce
- 900g Potatoes
- 30g Panko
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 60ml BBQ sauce
- 20g Old Country spices (garlic powder, onion powder, mustard, kosher salt, black pepper)
Contains: Eggs • Mustard • Wheat
You will need:
Basting brush
Grater
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 Egg
BBQ (or pan)
Total Fat
29 g
Saturated Fat
9 g
Sodium
680 mg
Total Carb
63 g
Sugars
13 g
Protein
35 g
Fibre
8 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, grate the zucchini; using a paper towel, squeeze out any excess liquid.
- Roughly chop the lettuce.
- In a large bowl, combine the beef, zucchini, panko, 1 egg, ½ the BBQ sauce, the remaining spices and S&P.
- Form into 12 patties.
Grill the croquettes
- Add the croquettes* to the BBQ (or pan) and grill, occasionally brushing with the remaining BBQ sauce, 3 to 5 min. per side, until cooked through.
Make the salad
- Meanwhile, in a second large bowl, combine the lettuce and vinaigrette.
Plate your dish
- Divide the potatoes, croquettes and salad between your plates. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
