BBQ Beef Burgers
with Pineapple Chili Mayo & Carrot Slaw
Cooking time
25 minutes
Servings
2/4
Calories
820 /serving
You’ll be chomping like a champ. Sizzled beef patties land on toasty burger buns, cushioned with mayo spiked with pineapple chili sauce for a tropical accent. The natural-born side is a zingy coleslaw with cabbage and carrots (both conveniently pre-cut for you).
We will send you:
- 250g Canadian-raised lean ground beef
- 100g Matchstick carrots
- 150g Shredded cabbage
- 30ml Apple cider vinegar
- 60ml Mayonnaise
- 45ml Pineapple chili sauce
- 2 Gourmet potato-scallion buns
- 10g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander seeds, mustard, sunflower oil, black pepper, Cayenne pepper, silicon dioxide, hickory smoke flavour)
Contains: Barley • Eggs • Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
49 g
Saturated Fat
10 g
Sodium
1450 mg
Total Carb
67 g
Sugars
16 g
Protein
34 g
Fibre
6 g
Preparation
Prepare & cook the patties
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a large bowl, combine the beef, spices and a pinch of S&P.
- Form into 2 patties* (double for 4 portions).
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
Make the slaw
- Meanwhile, in a medium bowl, combine the cabbage, carrots, vinegar, ⅓ of the pineapple chili sauce, a drizzle of oil and S&P.
Make the pineapple chili mayo
- In a small bowl, combine the mayo, remaining pineapple chili sauce 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 a spoonful of the pineapple chili mayo, 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.
