Smoked Cheddar Beef Lettuce Burgers
with Mustardy Kale Salad
Cooking time
15 minutes
Servings
2/4
Calories
810 /serving
Elevate the cheeseburger experience: smoked cheddar and Montréal steak spice give this feast the most generous flavours. And elevate the keto experience: add extra protein to the patties (with almond flour and egg) and use lettuce leaves instead of carby buns.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 120g Chopped kale
- 1 Tomato
- 1 Head of lettuce
- 30ml Apple cider vinegar
- 30ml Whole-grain mustard
- 30g Almond flour
- 2 Smoked cheddar slices
- 8g Montréal Steak House spices (sea salt, spices, onion, garlic, mustard, coriander seeds, thyme, canola oil)
Contains: Almonds • Eggs • Milk • Mustard • Sulphites
You will need:
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Whisk
1 or 2 Eggs
Total Fat
59 g
Saturated Fat
17 g
Sodium
1130 mg
Total Carb
19 g
Sugars
6 g
Protein
50 g
Fibre
8 g
Preparation
Prepare & cook the patties
- In a medium bowl, combine the beef, almond flour, 1 egg (double for 4 portions), the spices and S&P.
- Form into 2 patties (double for 4 portions).
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
- Top with the cheese. Cook, partially covered, 1 to 2 min., until melted.
- Transfer to a plate.
Mise en place
- Meanwhile, thinly slice ½ the tomato; small-dice the remaining ½.
- In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Reserving 4 of the largest outer leaves (double for 4 portions), halve the lettuce leaves crosswise and roughly chop the rest.
Make the vinaigrette & salad
- In a small bowl, whisk the vinegar (start with ½), ½ the mustard, 2 tbsp oil (double for 4 portions) and S&P.
- To the bowl of kale, add the chopped lettuce, diced tomato and vinaigrette; toss well.
Plate your dish
- Divide ½ the lettuce leaves between your plates.
- Top each lettuce leaf with a patty, the remaining mustard (start with ½ for a milder flavour), sliced tomato and remaining lettuce leaves.
- 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.
