Protein Upgrade | Grilled Thai ORGANIC Beef Burgers
with Roasted Carrots & Zesty Radish Salad
Cooking time
25 minutes
Servings
2/4
Calories
960 /serving
We all look forward to burger night, so why not Thai something new? Fragrant yellow curry paste imbues these ground beef patties—certified organic, so they’re better for you and the environment—, accented with lime-zested mayo. For crispness, there’s a salad of radishes spiked with lime and cilantro, and a side of roasted carrots.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 100g Radishes
- 300g Nantes carrots
- 14g Cilantro
- 1 Lime
- 60ml Mayonnaise
- 18g Mild yellow curry paste
- 2 Artisan hamburger buns
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Barley, Eggs, Sesame, Wheat
You will need:
Oil
2 Sheet pans
Parchment paper
Salt & pepper (S&P)
BBQ
Zester
Total Fat
62 g
Saturated Fat
14 g
Sodium
1850 mg
Total Carb
62 g
Sugars
13 g
Protein
42 g
Fibre
9 g
Preparation
Roast the carrots
- Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Prepare the patties
- Meanwhile, roughly chop the cilantro leaves and stems.
- In a large bowl, combine the beef, curry paste, ½ the cilantro and S&P.
- Form into 2 patties (double for 4 portions).
Cook the patties & toast the buns
- Add the patties* to the BBQ and grill, 3 to 5 min. per side, until cooked through. Transfer to a plate.
- Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until warmed through. Transfer to a plate.
Make the lime mayo
- Meanwhile, zest and quarter the lime.
- In a small bowl, combine the mayo, lime zest and S&P.
Make the radish salad
- Thinly slice the radishes.
- In a medium bowl, combine the radishes, juice of ½ the lime wedges, ½ the remaining cilantro, a drizzle of oil, the remaining spices and S&P.
Plate your dish
- Divide the carrots and bun bottoms between your plates.
- Top each bun bottom with the lime mayo, a patty, the radish salad and a bun top.
- Garnish the carrots with the remaining cilantro.
- Serve the remaining lime wedges on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
