Taco-Spiced Beef & Sneaky Greens Burgers
on Pretzel Buns with Crisp Salad
Cooking time
25 minutes
Servings
4
Calories
810 /serving
These burger patties are packing a punch, with gentle Mexican spices and a sneaky handful of wilted leafy greens worked into the mix. They find a perfect partnership in pan-toasted pretzel buns. A tangy side salad, crisp with radishes, ups the vegetable count even more. Tuck leafy lettuce into each burger, with a schmear of scallion mayo.
We will send you:
- 510g Canadian-raised lean ground beef
- 100g Radishes
- 120g Baby greens (baby spinach or kale)
- 2 Scallions
- 1 Head of curly leaf lettuce
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 4 Pretzel buns
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Barley, Eggs, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
Large pan
Total Fat
51 g
Saturated Fat
13 g
Sodium
1160 mg
Total Carb
53 g
Sugars
4 g
Protein
36 g
Fibre
5 g
Preparation
Cook the spinach
Heat a large, dry pan on medium. Add ½ 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, cooked 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 and keep warm. 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. Reserving 4 of the largest outer leaves, separate the lettuce leaves; tear the leaves. 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, torn lettuce, remaining spinach 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, the lettuce leaves 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.
