Protein Upgrade | Pineapple-BBQ ORGANIC Beef Burgers on Pretzel Buns
with Springy Side Salad
Cooking time
10 minutes
Servings
2/4
Calories
900 /serving
This lively recipe promises sunny days ahead. Pineapple chili sauce brings a tropical note to BBQ sauce worked into ground beef patties—certified organic, so it’s better for you and the environment. They’re sizzled on the stovetop, before landing on pan-toasted pretzel buns. Each burger is topped with a snappy salad of kale and carrot ribbons, in a fruity white balsamic vinaigrette.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 200g Multicoloured Nantes carrots
- 120g Chopped kale
- 30ml BBQ sauce
- 45ml Pineapple chili sauce
- 2 Pretzel buns
- 30ml White balsamic vinegar
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley, Mustard, Sulphites, Wheat
You will need:
Peeler
Oil
Salt & pepper (S&P)
Large pan
Total Fat
49 g
Saturated Fat
15 g
Sodium
1330 mg
Total Carb
72 g
Sugars
14 g
Protein
45 g
Fibre
7 g
Preparation
Prepare the patties
In a small bowl, combine the BBQ sauce, ½ the pineapple chili sauce and S&P. In a large bowl, combine the beef, ½ the pineapple-BBQ sauce, the spices and 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, 3 to 5 min. per side, until cooked through. Transfer to a plate and reserve the pan.
Make the salad
Meanwhile, using a peeler, thinly slice the carrots into ribbons. In a second large bowl, combine the kale, vinegar, remaining pineapple chili sauce, 1 tbsp oil (double for 4 portions) and S&P. Massage the kale, 1 to 2 min., until softened. Add the carrots; toss well.
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 remaining pineapple-BBQ sauce, a patty, a spoonful of the salad and a bun top. Serve the remaining salad on the side. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
