Protein Boost | Inside-Out Beef & Bacon Cheeseburgers
with Caramelized Onions & Broccoli Slaw
Cooking time
25 minutes
Servings
2/4
Calories
1000 /serving
Power up on proteins! Add bacon to your meal with our Protein Boost option. This burger night is on the inside track. Instead of using mozzarella and caramelized onion as toppings, you’ll mix those tasty elements right into seared ground beef patties. Serve them with a hefty broccoli slaw seasoned with our ranch mix.
We will send you:
- 250g Canadian-raised lean ground beef
- 200g Broccoli florets
- 150g Shredded cabbage
- 30ml Mayonnaise
- 15ml White vinegar
- 25g Caramelized onions
- 30g Grated mozzarella
- 2 Artisan hamburger buns
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 9g Home on the Ranch spices (chives, garlic, onion)
Contains: Barley • Eggs • Milk • Wheat
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
68 g
Saturated Fat
20 g
Sodium
960 mg
Total Carb
52 g
Sugars
8 g
Protein
44 g
Fibre
6 g
Preparation
Prepare the patties
- In a medium bowl, combine the beef, onions, cheese, ⅔ of the spices and S&P.
- Form into 2 patties (double for 4 portions).
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate. Wipe out and reserve the pan.
Sauté the broccoli
- Meanwhile, roughly chop the broccoli.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the broccoli and sauté, 3 to 4 min., until beginning to brown.
- Add 1 tbsp water (double for 4 portions) and sauté, 1 to 2 min., until the water has evaporated and the broccoli is tender; season with S&P.
Make the slaw
- In a large bowl, combine the cabbage, broccoli, vinegar, ⅓ of the mayo, the remaining spices and S&P.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the remaining mayo, a patty, a spoonful of the slaw (if desired) and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
