Protein Swap | Ground Beef Cheeseburgers Au Poivre
with Balsamic Kale Salad
Cooking time
10 minutes
Servings
2/4
Calories
830 /serving
Pure burger luxury! Made with fresh peppercorns and cream, a quick-made sauce au poivre delivers decadence to French-inspired burgers. And that’s on top of the cheddar cheese melting over pan-browned patties. You’ll be chomping down this chic meal in no time.
We will send you:
- 250g Canadian-raised lean ground beef
- 50g Diced onions
- 120g Chopped kale
- 15ml Dijon mustard
- 30ml Balsamic vinegar
- 2.5g Peppercorns
- 60ml Heavy cream
- 60g Grated aged cheddar
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
51 g
Saturated Fat
21 g
Sodium
950 mg
Total Carb
49 g
Sugars
7 g
Protein
43 g
Fibre
5 g
Preparation
Cook the patties
- In a medium pan, heat a drizzle of oil on medium.
- Add the patties and cook, 2 to 4 min. per side, until beginning to brown.
- Top with the cheese. Cover and cook, 1 to 2 min., until melted.
- Transfer to a plate. Wipe out and reserve the pan.
Make the salad
- Meanwhile, in a medium bowl, combine the kale, ½ the vinegar, a drizzle of oil and S&P.
- Massage, 1 to 2 min., until softened.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium.
- Add the onions and peppercorns. Sauté, 2 to 3 min., until fragrant.
- Add the remaining vinegar and sauté, 30 sec. to 1 min., until reduced.
- Add the cream and 2 tbsp water (double for 4 portions). Cook, stirring occasionally, 1 to 2 min., until beginning to thicken.
- Add the mustard and cook, stirring often, 30 sec. to 1 min., until thickened; season with salt.
Finish & serve
- Warm the **buns **in the toaster.
- Divide the bun bottoms between your plates.
- Top each bun bottom with a patty, a spoonful of the sauce and a bun top.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
