Protein Swap | Beef Cheeseburgers with Smoked Cheddar
Caramelized Onions & Apple Slaw
Cooking time
15 minutes
Servings
2/4
Calories
1140 /serving
Expect big flavours from these burgers. There’s the crunch of apple, nuts and seeds in the slaw on top, the layer of creamy cornichon-studded mayo on the bottom, and the lingering effect of melty smoked cheddar and caramelized onions in between.
We will send you:
- 250g Canadian-raised lean ground beef
- 150g Shredded cabbage
- 1 Apple
- 90ml Mayonnaise
- 16g Cornichons
- 30ml Red wine vinegar
- 25g Nuts & Seeds salad topper
- 50g Caramelized onions
- 2 Smoked cheddar slices
- 2 Artisan hamburger buns
Contains: Barley • Cashews • Eggs • Milk • Mustard • Soy • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
81 g
Saturated Fat
17 g
Sodium
820 mg
Total Carb
61 g
Sugars
17 g
Protein
42 g
Fibre
7 g
Preparation
Mise en place
- Mince the cornichons.
- Core and cut the apple into matchsticks (or core and small-dice); toss with a splash of the vinegar to prevent browning.
- In a small bowl, combine all but 2 tbsp of the mayo (double for 4 portions), the cornichons and S&P.
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties and cook, 2 to 4 min. per side, until beginning to brown.
- Top with the onions and cheese.
- Cover and cook, 1 to 2 min., until melted.
- Transfer to a plate and reserve the pan.
Make the slaw
- Meanwhile, in a medium bowl, combine the cabbage, apple, salad topper, remaining vinegar and mayo, a drizzle of oil and S&P.
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 between your plates.
- Top each bun bottom with the cornichons mayo, a patty, 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.
