Nick’s Pick | Beef & Mozza Burgers on Potato-Scallion Buns
with Sun-Dried Tomato Pesto & Baby Greens Salad
Cooking time
15 minutes
Servings
2/4
Calories
810 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Fifteen minutes to burgerlandia! These beef patties take a seat on gourmet potato-scallion buns, with an extra cushy layer from sun-dried tomato pesto. Create them by combining a generous serving of ground beef with our Olive Branch seasoning, plus grated mozzarella mixed right in for easy cheesy goodness. Once they’re set to sizzling, scare up a side salad of baby greens and tomato, dressed with a sesame-infused vinaigrette.
We will send you:
- 250g Ground beef
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Sun-dried tomato pesto
- 1 Tomato
- 45ml Sesame Sunshine vinaigrette
- 60g Grated mozzarella
- 2 Gourmet potato-scallion buns
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Barley, Milk, Sesame, Soy, Sulphites, Cashews, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
46 g
Saturated Fat
13 g
Sodium
1080 mg
Total Carb
57 g
Sugars
7 g
Protein
44 g
Fibre
4 g
Preparation
Prepare the patties
In a large bowl, combine the beef, ½ the cheese, all but a pinch of the spices 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. on one side, until partially cooked. Flip and top with the remaining cheese. Cook, 3 to 5 min., until the cheese has melted and the patties* are cooked through. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Make the salad
Meanwhile, small-dice the tomato. In a medium bowl, combine all but a handful of the baby greens, the tomato, vinaigrette and remaining spices.
Toast the buns
In the reserved pan, heat a drizzle of oil on medium. Add the buns and toast, cut-sides down, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
Divide the bun bottoms and salad between your plates. Top each bun bottom with ½ the pesto, a patty, the remaining pesto and baby greens, and a bun top. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
