Beef & Hidden Carrot Burgers
with Rainbow Slaw
Cooking time
20 minutes
Servings
4
Calories
680 /serving
You’ll sizzle the burgers while the kids prepare the slaw. Ground beef gets a dose of grated carrots, so the veggie content is built right into the patties. Apple, cabbage and more carrots are an easy mix, for crispness on the side.
We will send you:
- 510g Canadian-raised lean ground beef
- 1 Apple
- 200g Nantes carrots
- 150g Shredded cabbage
- 30ml Apple cider vinegar
- 60ml Mayonnaise
- 4 Artisan hamburger buns
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Barley • Eggs • Sulphites • Wheat
You will need:
Grater
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
9 g
Sodium
1240 mg
Total Carb
53 g
Sugars
10 g
Protein
34 g
Fibre
5 g
Preparation
Mise en place
- Grate the carrots.
- Core and cut the apple into matchsticks (or core and grate); toss with a splash of the vinegar to prevent browning.
Prepare the patties
- In a large bowl, combine the beef, ⅓ of the carrots, ¾ of the spices and S&P.
- Form into 4 patties.
Cook the patties & toast the buns
- In a grill pan (or large pan), heat a drizzle of oil on medium.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through. Transfer to a plate.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through.
Make the spiced mayo
- Meanwhile, in a small bowl, combine the mayo, remaining spices and S&P.
Make the slaw
- In a second large bowl, combine the remaining vinegar, a drizzle of oil and S&P.
- Add the cabbage, apple and remaining carrots; toss well.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the spiced mayo, a patty, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
