Nick’s Pick | Seared Beef Burgers with BBQ Mayo
Roasted Potatoes & Mustardy Side Salad
Cooking time
25 minutes
Servings
2/4
Calories
990 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Where’s the beef? It’s in the burger, of course. And not just any burger: these meaty stacks are laced with a BBQ sauce and mayo mixture that has flavour for miles. Smear it all over toasty potato-scallion buns before you tuck the pan-seared ground beef patties inside. Add in a handful of mustard-dressed salad, which gets extra crispness from sliced radishes. Roasted tater wedges keep it trad on the side.
We will send you:
- 250g Ground beef
- 100g Radishes (or French radishes)
- 450g Potatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 30g Chipotle BBQ sauce
- 2 Gourmet potato-scallion buns
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Barley, Eggs, Mustard, Soy, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Spatula
Total Fat
49 g
Saturated Fat
9 g
Sodium
1510 mg
Total Carb
100 g
Sugars
13 g
Protein
40 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until lightly browned and tender.
Mise en place
Meanwhile, thinly slice the radishes. In a small bowl, combine the mayo and ⅔ of the BBQ sauce.
Prepare the patties
In a large bowl, combine the beef, remaining BBQ sauce and spices, and a big pinch of 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, partially covered, occasionally pressing down with a spatula, 2 to 3 min. per side, until browned and cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the salad
Meanwhile, in a second large bowl, combine the mustard, vinegar (start with ½), 2 tbsp olive oil (double for 4 portions) and S&P. Add the baby greens and radishes: toss well.
Toast the buns & serve
Heat the reserved pan on medium (if the pan seems dry, add a drizzle of oil). Add the buns, cut-sides down, and toast, 1 to 2 min., until golden brown. Divide the potatoes and bun bottoms between your plates. Top each bun bottom with a spoonful of the BBQ mayo, a patty, a spoonful of the salad and a bun top. Serve the remaining BBQ mayo and salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
