Luck o’ the Irish Beef Cheeseburgers
with Spiced Aioli & Pesto-Spiked Green Bean Salad
Cooking time
20 minutes
Servings
2/4
Calories
940 /serving
You’ll find a touch of green on these burgers, in honour of the Emerald Isle. The ground beef patties pick up an herby palate from our Lemony Dill & Marjoram blend, then finish with a broil under a topping of quickly sautéed leafy greens and aged white cheddar. Spiced aioli gives the garlic focaccia buns even garlickier vibes. There’s more St. Patrick’s Day colour in a green bean side salad dressed with basil pesto.
We will send you:
- 250g Canadian-raised lean ground beef
- 120g Baby greens (baby spinach or kale)
- 200g Green beans
- 15ml Basil pesto
- 2 Garlic cloves
- 30ml Mayonnaise
- 15ml Balsamic vinegar
- 30g Grated aged cheddar
- 2 Garlic focaccia buns
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Barley, Cashews, Eggs, Milk, Rye, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
Large oven-safe pan
Total Fat
62 g
Saturated Fat
14 g
Sodium
1030 mg
Total Carb
58 g
Sugars
7 g
Protein
40 g
Fibre
7 g
Preparation
Cook the green beans
Place the oven rack in the top position and preheat the oven to broil. Remove the stem ends of the green beans. Mince the garlic. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the green beans and ½ the garlic. Sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender. Transfer to a bowl to cool. Reserve the pan.
Sauté the spinach
In the same pan, heat a drizzle of oil on medium. Add ½ the spinach, a pinch of the spices and S&P. Sauté, 30 sec. to 1 min., until wilted. Transfer to a small bowl and reserve the pan.
Prepare & cook the patties
In a large bowl, combine the beef, ½ the remaining spices and S&P. Form into 2 patties (double for 4 portions). In the reserved pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until cooked through. Top with the sautéed spinach and cheese. Transfer to the oven and broil, 2 to 3 min., until the cheese has melted.
Make the aioli
Meanwhile, in a small bowl, combine the mayo, remaining garlic and spices, and S&P.
Toast the buns
Arrange the buns, cut-sides up, directly on the oven rack and broil, 1 to 2 min., until golden brown (watch closely as they can burn quickly).
Make the salad & serve
To the bowl of green beans, add the pesto, vinegar, remaining spinach, 2 tbsp oil (double for 4 portions) and S&P; toss well. Divide the bun bottoms between your plates. Top each bun bottom with the aioli, a patty and a bun top. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
