Protein Swap | Oktoberfest Beef Cheeseburgers
with Tangy Cabbage
Cooking time
25 minutes
Servings
2/4
Calories
900 /serving
These tasty stacks get a German accent from shredded cabbage, cooked down with vinegar and whole-grain mustard. You’ll put the juicy beef patties on toasted buns cushioned under melted Swiss cheese, while roasted Nantes carrots happily stand in for fries.
We will send you:
- 250g Canadian-raised lean ground beef
- 200g Nantes carrots
- 150g Shredded cabbage
- 30ml Apple cider vinegar
- 30ml Whole-grain mustard
- 60ml Mayonnaise
- 2 Swiss cheese slices
- 2 Artisan hamburger buns
- 12g Meat Up spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, chili, oregano, cellulose, Cayenne pepper, thyme)
Contains: Barley • Eggs • Milk • Mustard • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
58 g
Saturated Fat
13 g
Sodium
2010 mg
Total Carb
55 g
Sugars
10 g
Protein
38 g
Fibre
6 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 & cook the patties
- Meanwhile, in a large bowl, combine the pork,** remaining spices** and S&P.
- Form into 2 patties (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the** patties*** and cook, 3 to 5 min. per side, until browned and cooked through.
- In the last 2 min., top with the cheese.
- Transfer to a plate.
Sauté the cabbage
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the cabbage, vinegar and ⅓ of the mustard.
- Sauté, 3 to 5 min., until softened; season with S&P.
Toast the buns
- Meanwhile, toast the buns, cut-sides up, directly on an oven rack, 3 to 4 min., until warmed through.
Make the mustard mayo & serve
- In a small bowl, combine the mayo and remaining mustard.
- Divide the carrots and bun bottoms between your plates.
- Top each bun bottom with the mustard mayo, a patty, a spoonful of the cabbage and a** bun top**.
- Serve the** remaining cabbage** on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
