Protein Swap | BBQ Impossible™ Beef Burgers
with Balsamic Mayo & Baby Greens Salad
Cooking time
10 minutes
Servings
2/4
Calories
780 /serving
You’re more than halfway there! The Impossible™ beef only requires minced garlic, the pepper is already roasted for the salad, and the balsamic glaze is ready to be blended into mayo for a tangy-sweet cushion on each bun.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 60ml Mayonnaise
- 15g Balsamic glaze
- 1 Roasted pepper
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Soy • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
50 g
Saturated Fat
9 g
Sodium
1190 mg
Total Carb
56 g
Sugars
10 g
Protein
28 g
Fibre
8 g
Preparation
Prepare & grill the patties
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium bowl, combine the sausage meat and garlic.
- Form into 2 patties (double for 4 portions).
- Add the patties* to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
Make the salad & balsamic mayo
- Meanwhile, slice the roasted pepper crosswise.
- In a large bowl, whisk ½ the balsamic glaze, 1 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and roasted pepper; toss well.
- In a small bowl, combine the mayo, remaining balsamic glaze and S&P.
Grill the buns
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the balsamic mayo, a patty, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side. Bon appétit!
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