Protein Swap | Thanksgiving Beef Burgers
with Cranberry Mayo & Kale Salad
Cooking time
25 minutes
Servings
2/4
Calories
1030 /serving
The traditional flavours of Thanksgiving dinner make for a killer burger. That means we’re brightening these ground beef patties with a touch of cranberry. And we’re choosing a hearty fall kale for the salad, sweetened with honey and apple.
We will send you:
- 250g Canadian-raised lean ground beef
- 0.5 Bunch of kale
- 1 Apple
- 30ml Cranberry sauce
- 30ml Apple cider vinegar
- 20g Panko
- 60ml Mayonnaise
- 7g Honey
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
67 g
Saturated Fat
12 g
Sodium
730 mg
Total Carb
74 g
Sugars
21 g
Protein
37 g
Fibre
6 g
Preparation
Prepare the patties
- In a medium bowl, combine the pork, panko, ½ the cranberry sauce and S&P.
- Form into 2 patties (double for 4 portions).
Cook the patties
- 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.
- Transfer to a plate and reserve the pan.
Make the salad & cranberry mayo
- Meanwhile, halve, core and thinly slice the apple.
- Remove the kale leaves from the stems; thinly slice the leaves.
- In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Add the vinegar, honey, apple, 2 tbsp oil (double for 4 portions) and S&P; toss well.
- In a small bowl, combine the mayo, remaining cranberry sauce and S&P.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the cranberry mayo, a patty, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
