Ras el Hanout Beef Burgers
with Sumac Carrot Slaw & Hummus
Cooking time
10 minutes
Servings
2/4
Calories
750 /serving
Have burger, will travel. The shape and form remains the same, but what’s inside will wow you in new ways. A special Moroccan blend spices up the patties, sumac gives the slaw a tangy twist and hummus cushions the buns.
We will send you:
- 250g Canadian-raised lean ground beef
- 200g Matchstick carrots
- 14g Parsley
- 15g Minced roasted garlic
- 20g Panko
- 60g Hummus
- 30ml Apple cider vinegar
- 2.5g Sumac
- 2 Artisan hamburger buns
- 4g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cardamom, cinnamon, black pepper, fennel seeds, nutmeg, dill seeds, allspice, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)
Contains: Barley • Eggs • Sesame • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
1 or 2 Eggs
Total Fat
38 g
Saturated Fat
10 g
Sodium
700 mg
Total Carb
63 g
Sugars
9 g
Protein
39 g
Fibre
6 g
Preparation
Prepare & cook the patties
- In a large bowl, combine the beef, panko, garlic, red ras el hanout, 1 egg (double for 4 portions) 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.
Make the slaw
- Meanwhile, chop the parsley leaves and stems.
- In a second large bowl, combine the vinegar (start with ½ for a milder flavour), a drizzle of oil and S&P.
- Add the carrots, parsley and sumac; toss well.
Toast the buns & serve
- Warm the buns in the toaster.
- Divide the bun bottoms between your plates.
- Top each bun bottom with the hummus, a patty, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
