BBQ Impossible™ Beef Smoked Cheddar Cheeseburgers
Onion Jam & Apple Slaw
Cooking time
10 minutes
Servings
2/4
Calories
880 /serving
Once you try this onion jam, no burger will seem complete without it! Add a layer of smoked cheddar cheese, and these grilled beauties are banging. Wedge each bun with sweet slaw, made with apple and Brussels sprouts, and the veg fest is officially launched.
We will send you:
- 200g Brussels sprouts
- 2 Impossible™ beef burger patties (made from plants)
- 1 Apple
- 45ml Maple-Dijon vinaigrette
- 30ml Balsamic vinegar
- 50g Caramelized onions
- 2 Smoked cheddar slices
- 2 Gourmet potato-scallion buns
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Barley, Milk, Mustard, Soy, Sulphites, Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Whisk
1 or 2 tbsp Butter
BBQ
Total Fat
46 g
Saturated Fat
16 g
Sodium
1280 mg
Total Carb
87 g
Sugars
21 g
Protein
37 g
Fibre
14 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Remove the root ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise.
- Halve, core and thinly slice the apple.
Grill the patties
- Drizzle the patties with oil; season with ½ the spices.
- Add to the BBQ and grill, 2 to 4 min. per side, until beginning to brown.
- Top with the cheese and grill, 1 to 2 min., until melted.
Make the onion jam
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the onions and remaining spices. Sauté, 1 to 2 min., until warmed through.
- Add ⅔ of the vinegar and sauté, 1 to 2 min., until almost evaporated.
- Add ¼ cup water (double for 4 portions) and S&P. Cook, stirring often, 1 to 2 min., until reduced.
- Off the heat, whisk in 1 tbsp butter (double for 4 portions).
Make the slaw
- Meanwhile, in a large bowl, combine the Brussels sprouts, apple, vinaigrette, remaining vinegar and S&P.
Grill the buns & serve
- Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until warmed through and beginning to brown.
- Divide the bun bottoms between your plates.
- Top each bun bottom with the onion jam, a patty, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
