Protein Swap | BBQ Beef Burgers with Dill Pickles
Creamy Roasted Potato Salad
Cooking time
25 minutes
Servings
2/4
Calories
1010 /serving
The dill pickle is a no-brainer. A smear of mayo keeps things cushy. And a combo of radish and cabbage makes the slaw crunch-tastic. All’s to do is drop sizzling ground beef patties onto toasted potato-scallion buns. Then plop down creamy potato salad (you’ll love what roasting the spuds does to this standard).
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Baby potatoes
- 100g Radishes
- 150g Shredded cabbage
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 30ml Whole-grain mustard
- 1 Dill pickle
- 2 Gourmet potato-scallion buns
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Barley, Eggs, Mustard, Soy, Sulphites, Wheat
You will need:
BBQ
Oil
Parchment paper
Sheet pan
Salt & pepper (S&P)
Total Fat
54 g
Saturated Fat
10 g
Sodium
1840 mg
Total Carb
94 g
Sugars
10 g
Protein
41 g
Fibre
10 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Prepare & grill the patties
Meanwhile, in a large bowl, combine the beef, remaining spices and S&P. Form into 2 patties* (double for 4 portions). Add to the BBQ and grill, 3 to 5 min. per side, until cooked through. Transfer to a plate.
Make the slaw
Meanwhile, cut the radishes into matchsticks (or thinly slice). In a medium bowl, combine the cabbage, radishes, vinegar, a drizzle of oil and S&P.
Grill the buns
Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until warmed through.
Make the potato salad
Thinly slice the pickle crosswise on an angle. In a second medium bowl, combine the potatoes, mustard, ½ the mayo and S&P.
Plate your dish
Divide the potato salad and bun bottoms between your plates. Top each bun bottom with the remaining mayo, a patty, the pickle, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
