Nick’s Pick | Beef ’n’ Parm Hamburgers
with Roasted Peppers, Caper Mayo & Crisp Salad
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. These juicy beef burgers are above par—or should we say above parm—thanks to a touch of grated cheese worked into the well-seasoned patties. You’ll set off that irresistibly salty, savoury edge with two bold toppings: roasted peppers for zing and caper mayo for bling. The rest is as simple as serving them on lightly toasted garlic focaccia buns with a balsamic-dressed side salad of crisp radishes and soft baby greens.
We will send you:
- 250g Ground beef
- 100g Radishes (or French radishes)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Mayonnaise
- 30ml Balsamic vinegar
- 10g Capers
- 2 Roasted peppers
- 25g Parmigiano Reggiano (contains rennet)
- 2 Garlic focaccia buns
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Barley, Eggs, Milk, Rye, Sulphites, Wheat
You will need:
Olive oil
Oil
Salt & pepper (S&P)
Grill pan (or large pan)
Total Fat
49 g
Saturated Fat
12 g
Sodium
1910 mg
Total Carb
54 g
Sugars
9 g
Protein
39 g
Fibre
6 g
Preparation
Mise en place
Thinly slice the radishes and roasted peppers. Roughly chop the capers.
Prepare the patties
In a large bowl, combine the beef, ½ the cheese, ⅓ of the spices and S&P. Form into 2 patties (double for 4 portions).
Cook the patties & toast the buns
In a grill pan (or large pan), heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until cooked through. Transfer to a plate and keep warm. Heat the same grill pan (or large pan) on medium-high. Add the buns and toast, cut-sides down, 1 to 2 min., until lightly browned. Transfer to a plate.
Make the caper mayo
Meanwhile, in a small bowl, combine the capers, mayo, ½ the vinegar and a pinch of the remaining spices.
Make the salad
In a medium bowl, combine the remaining vinegar, 3 tbsp olive oil (double for 4 portions), the remaining spices (start with ½) and S&P. Add the baby greens and radishes; toss well.
Finish & serve
Spread the cut-sides of the buns with the caper mayo. Divide the bun bottoms between your plates. Top with a patty, the roasted peppers, remaining cheese 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.
