BBQ Caribbean Beef Burgers
with Lime Mayo & Carrot Salad
Cooking time
20 minutes
Servings
4
Calories
820 /serving
Firing up the outdoor grill means two things this week. First, summer can’t be far off now. Second, it’s burgers for dinner. On both counts, the kids will be celebrating. Zingy lime adds a tropical touch to the buns and the salad.
We will send you:
- 510g Canadian-raised lean ground beef
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 300g Nantes carrots
- 1 Lime
- 90ml Mayonnaise
- 30g Panko
- 4 Artisan hamburger buns
- 16g America Latina spices (garlic, salt, cumin, oregano, onion, paprika, tomato powder, ancho, red pepper, green pepper, white sesame, coriander, chili, canola oil, Cayenne pepper, cellulose fiber)
Contains: Barley • Eggs • Sesame • Wheat
You will need:
Grater
Oil
Salt & pepper (S&P)
Zester
1 Egg
BBQ (or pan)
Total Fat
51 g
Saturated Fat
11 g
Sodium
850 mg
Total Carb
55 g
Sugars
7 g
Protein
37 g
Fibre
6 g
Preparation
Prepare the patties
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a large bowl, combine the beef, panko, spices, 1 egg and S&P.
- Form into 4 patties.
Grill the patties & buns
- Add the patties* to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through.
Mise en place
- Meanwhile, grate the carrots.
- Zest and juice the lime.
Make the lime mayo
- In a small bowl, combine the mayo, lime zest (add ½ or ¼ for a milder flavour) and S&P.
Make the salad
- In a large bowl, combine the lime juice, 2 tbsp oil and S&P.
- Add the carrots and baby greens; toss well.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the lime mayo, a patty, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
