Nick’s Pick | Carb-Wise: Beef Swiss Cheeseburgers on Lettuce
Carrot ‘Fries’ & Smoky Aioli
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Searching for the Swiss? You’ll find it hiding inside these beautifully browned ground beef patties. And you’ll soon discover that it imparts extra complex flavours and extra decadence to the cheeseburger experience (always a little decadent in its own casual way). Instead of traditional buns, sandwich these babies between lettuce leaves with a requisite layer of creamy smoothness from aioli. Pair with highly munchable spiced carrot ‘fries’ and a crisp salad in an apple cider vinaigrette.
We will send you:
- 250g Ground beef
- 300g Carrots (orange or multicoloured)
- 2 Garlic cloves
- 1 Head of lettuce
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 2 Swiss cheese slices
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Eggs, Milk, Sulphites
You will need:
Large pan
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
12 g
Sodium
850 mg
Total Carb
20 g
Sugars
8 g
Protein
32 g
Fibre
5 g
Preparation
Roast the carrot ‘fries’
Preheat the oven to 450°F. Reserving half of 1 carrot (double for 4 portions), halve the carrots lengthwise. On a lined sheet pan, toss the halved carrots with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Mise en place
Meanwhile, reserving 4 of the largest outer leaves (double for 4 portions), roughly chop the lettuce. Thinly slice the reserved carrot half. Mince the garlic.
Prepare & cook the patties
Small-dice the cheese. In a large bowl, combine the beef, cheese, ⅔ of the garlic, a drizzle of olive oil, ½ the remaining spices and S&P. Form into 2 patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until cooked through.
Make the smoky aioli
Meanwhile, in a small bowl, combine the mayo, ½ the vinegar, the remaining garlic and spices, and S&P.
Make the salad
In a second large bowl, combine the remaining vinegar, 2 tbsp olive oil (double for 4 portions) and S&P. Add the chopped lettuce and sliced carrot; toss well.
Plate your dish
Divide the salad, carrot ‘fries’ and ½ the lettuce leaves between your plates. Top each lettuce leaf with a patty, the smoky aioli and the remaining lettuce leaves. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
