Quick Beef & Cheddar Smash Burgers
with Baby Greens & Apple Salad
Cooking time
10 minutes
Servings
2/4
Calories
880 /serving
Looking for the smash hit of the week? Step right up—or squish right down—for beef smash burgers. These juicy patties get pressed with a spatula as they sizzle, and then topped with aged cheddar for tanginess. Toast your potato-scallion buns under the broiler, then build them into burgers with a swipe of mayo, the meat and thinly sliced dill pickle. A crisp and feathery salad of thinly sliced apple and baby greens plays a supporting role.
We will send you:
- 250g Ground beef
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Apple
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 1 Dill pickle
- 30g Grated aged cheddar
- 2 Gourmet potato-scallion buns
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Spatula
Total Fat
53 g
Saturated Fat
13 g
Sodium
1500 mg
Total Carb
66 g
Sugars
14 g
Protein
38 g
Fibre
6 g
Preparation
Prepare the patties
Preheat the oven to broil. In a large bowl, combine the beef, all but a pinch of 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, partially covered, occasionally pressing down with a spatula, 2 to 3 min. per side, until browned and cooked through. Top with the cheese. Cook, partially covered, 1 to 2 min., until melted. Transfer to a plate.
Mise en place
Meanwhile, halve, core and thinly slice the apple; toss with a splash of the vinegar to prevent browning. Thinly slice the pickle.
Toast the buns
Arrange the buns, cut-sides up, on a lined sheet pan. Broil, 1 to 2 min., until golden brown (watch closely as they can burn quickly).
Make the salad
In a second large bowl, whisk the remaining vinegar and spices, 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens and apple; toss well.
Plate your dish
Divide the salad and bun bottoms between your plates. Top each bun bottom with the mayo, a patty, the pickle and a bun top. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
