BBQ Beef Burgers
with Pink Mayo & Crunchy Salad
Cooking time
25 minutes
Servings
4
Calories
750 /serving
Introduce the kids to their new favourite burger condiment—they can proudly make it themselves, by combining mayo, ketchup and garlic for a tangy, creamy spread. Meantime, you’ll sizzle the savoury beef patties, and give the buns a turn on the grill, too.
We will send you:
- 510g Canadian-raised lean ground beef
- 200g Radishes
- 2 Garlic cloves
- 1 Head of curly leaf lettuce
- 120ml Mayonnaise
- 45ml Ketchup
- 4 Artisan hamburger buns
- 20g Cottage Cooking blend (enriched wheat flour, salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, sunflower oil, oregano, parsley, chives)
Contains: Barley • Eggs • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
46 g
Saturated Fat
10 g
Sodium
1200 mg
Total Carb
50 g
Sugars
8 g
Protein
35 g
Fibre
4 g
Preparation
Prepare the patties
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Mince the garlic.
- In a medium bowl, combine the beef, spices, ½ the garlic and S&P.
- Form into 4 patties.
Grill the patties
- Add the patties* to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
Make the pink mayo & salad
- Meanwhile, reserving 4 of the largest outer leaves, halve the lettuce leaves crosswise and roughly chop the rest.
- Thinly slice the radishes.
- In a small bowl, combine the mayo, ketchup, remaining garlic, 1 tbsp water and S&P.
- In a large bowl, combine the chopped lettuce, radishes and 1⁄2 the pink mayo.
Grill the buns
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the remaining pink 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.
