Smoked Cheddar Wagyu Burgers
with Hardy Pear Slaw & Sweet Potato Fries
Cooking time
30 minutes
Servings
2/4
Calories
1510 /serving
The first bite of these deluxe wagyu beef burgers is pure bliss—and so is every bite after that! The smokiness of the cheese plays off sweet pear and crunchy pepitas in a slaw of hearty fall greens. Meanwhile, those sweet potato fries are mayo bound.
We will send you:
- 2 Grass-fed wagyu beef patties (raised without antibiotics)
- 200g Brussels sprouts
- 450g Sweet potatoes
- ½ Bunch of red kale
- 1 Pear
- 45ml Cold-pressed Italian vinaigrette
- 60ml Mayonnaise
- 25g Roasted pepitas (pumpkin seeds)
- 2 Smoked cheddar slices
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Milk • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
97 g
Saturated Fat
24 g
Sodium
1000 mg
Total Carb
121 g
Sugars
25 g
Protein
49 g
Fibre
19 g
Preparation
Roast the sweet potato fries
- Preheat the oven to 450°F.
- Cut the sweet potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 22 to 24 min., until browned and tender.
Mise en place
- Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise.
- Core and cut the pear into matchsticks.
- Remove the kale leaves from the stems; thinly slice the leaves.
- In a small bowl, combine the mayo, 1 tsp of the vinaigrette (double for 4 portions) and S&P.
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties*; season with S&P.
- Cook, 3 to 5 min. per side, until cooked through.
- Top with the cheese. Cover and cook, 1 to 2 min., until melted.
- Transfer to a plate and reserve the pan.
Make the slaw
- Meanwhile, in a large bowl, combine the kale, a drizzle of oil and S&P.
- Massage the kale, 1 to 2 min., until softened.
- Add the Brussels sprouts, pear, pepitas, remaining vinaigrette and S&P; toss well.
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 and sweet potato fries between your plates.
- Top each bun bottom with a spoonful of the mayo, a patty, a spoonful of the slaw and a bun top.
- Serve the remaining mayo and slaw on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
