Nick’s Pick | Coffee-Spiced Beef Burgers
Crunchy Apple Slaw & Roasted Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1120 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Our pretzel buns have just the right bounciness, maltiness and saltiness to pair with beef. Here these beauties bring something extra to juicy patties seasoned with an espresso and ancho chili spice blend. They really pop when layered with a touch of tangy mayo boosted with BBQ sauce, along with some crunchy cabbage, apple and scallion slaw. On the side, oven-roasted spiced potatoes turn this burger night into a bona fide feast.
We will send you:
- 250g Ground beef
- 450g Baby potatoes
- 150g Shredded cabbage
- 1 Scallion
- 1 Apple
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 60ml BBQ sauce
- 2 Pretzel buns
- 8g Espresso Yourself spices (brown sugar, salt, espresso coffee, black pepper, ancho chili pepper, onion, garlic, coriander, oregano, cloves, thyme)
Contains: Barley, Eggs, Mustard, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
59 g
Saturated Fat
13 g
Sodium
1340 mg
Total Carb
113 g
Sugars
27 g
Protein
39 g
Fibre
9 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, core and cut the apple into matchsticks. Thinly slice the scallion, separating the white bottom and green top. In a small bowl, combine ⅓ of the mayo, ½ the BBQ sauce and pepper.
Prepare & cook the patties
In a large bowl, combine the beef, remaining BBQ sauce, ½ the white bottom of the scallion, all but a pinch of the remaining spices and a big pinch of 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. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Make the slaw
Meanwhile, in a medium bowl, combine the vinegar, ½ the green top of the scallion, the remaining mayo, white bottom of the scallion and spices, and S&P. Add the cabbage and apple; toss well.
Toast the buns
In the reserved pan, heat a drizzle of oil on medium. Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
Divide the bun bottoms and potatoes between your plates. Top each bun bottom with a spoonful of the BBQ mayo, a patty, a spoonful of the slaw and a bun top. Serve the remaining BBQ mayo and slaw on the side. Garnish the slaw with the remaining green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
