Lemon-Paprika Beef & Sneaky Greens Burgers
with Crisp Salad
Cooking time
25 minutes
Servings
4
Calories
730 /serving
These burger patties are packing a punch, with gently sweet spices (think lemon peel and paprika) and a sneaky handful of wilted leafy greens worked in. They find a perfect partnership in pan-toasted buns, a side salad crisp with radishes, and a schmear of scallion mayo.
We will send you:
- 510g Canadian-raised lean ground beef
- 90g Baby greens (baby spinach or kale)
- 100g Radishes
- 1 Scallion
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Red wine vinegar
- 60ml Mayonnaise
- 4 Artisan hamburger buns
- 9g Paprika & Lemon Pepper spices (paprika,salt,brown sugar,black pepper,soy,garlic,white pepper,onion,yeast extract,sugar,cumin,lemon peels,canola oil,lemon powder,,red peppers,dextrose,caramel coloring,,oregano,turmeric,Cayenne pepper,lemon oil,cloves)
Contains: Barley • Eggs • Soy • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
47 g
Saturated Fat
10 g
Sodium
680 mg
Total Carb
41 g
Sugars
3 g
Protein
34 g
Fibre
4 g
Preparation
Cook the spinach
- Heat a large, dry pan on medium.
- Add the spinach and 1 tbsp water. Cook, partially covered, 2 to 3 min., until wilted.
- Transfer to a plate and refrigerate, 2 to 3 min., or until cool enough to handle.
- Using a paper towel, squeeze to remove any excess liquid.
- Transfer to a cutting board and roughly chop. Squeeze again to remove any excess liquid. Reserve the pan.
Prepare the patties
- In a large bowl, combine the beef, spinach and all but a pinch of the spices.
- Form into 4 patties.
Cook the patties & toast the buns
- In the reserved 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. Heat the same pan on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Make the salad
- Meanwhile, cut the radishes into wedges.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a second large bowl, combine the vinegar, white bottoms of the scallions and 3 tbsp oil.
- Add the radishes, baby greens and S&P; toss well.
Make the scallion mayo
- In a small bowl, combine the mayo, green tops of the scallions and remaining spices.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the scallion mayo, a patty and a bun top.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
