Grilled Beef Burgers
with Caramelized Onion Aioli & Summer Slaw
Cooking time
20 minutes
Servings
2/4
Calories
840 /serving
Where’s the beef? At the tail end of summer, it’s on the barbecue. This laidback meal has backyard lounging written all over it. For a crowning condiment, caramelized onions join lively spices, mayo and sour cream for a killer aioli. Smear it on grilled buns along with an airy slaw.
We will send you:
- 250g Canadian-raised lean ground beef
- 150g Shredded cabbage
- 1 Head of lettuce
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 25g Caramelized onions
- 43ml Sour cream
- 2 Artisan hamburger buns
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley, Eggs, Milk, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
55 g
Saturated Fat
13 g
Sodium
970 mg
Total Carb
53 g
Sugars
10 g
Protein
36 g
Fibre
7 g
Preparation
Prepare & grill the patties
- Heat the BBQ on high, making sure to oil the grill first.
- In a large bowl, combine the beef, ½ the onions, ⅔ of the spices and S&P.
- Form into 2 patties* (double for 4 portions).
- Add to the BBQ and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
Mise en place
- Meanwhile, halve the lettuce lengthwise; thinly slice crosswise.
- Roughly chop the remaining onions.
Make the slaw
- In a second large bowl, combine ⅔ of the vinegar, a drizzle of oil, a pinch of the remaining spices and S&P.
- Add the lettuce and cabbage; toss well.
Make the onion aioli
- In a medium bowl, combine the mayo, sour cream, remaining vinegar, onions and spices, and S&P.
Grill the buns
- Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until toasted and warmed through.
Plate your dish
- Divide the bun bottoms and ⅔ of the slaw between your plates.
- Top each bun bottom with the onion aioli, a patty, the remaining slaw and a bun top. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
