Protein Swap | Sausage Meat & Hidden Carrot Burgers
with Spiced Mayo & Rainbow Slaw
Cooking time
20 minutes
Servings
4
Calories
730 /serving
You’ll sizzle the burgers while the kids prepare the slaw. The sausage meat gets a dose of grated carrots, so the veggie content is built in before the patties even hit the pan. Apple, carrots and cabbage are an easy mix with our Italian vinaigrette, for some crispness on the side.
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 1 Apple
- 150g Shredded cabbage
- 300g Nantes carrots
- 60ml Mayonnaise
- 45ml Cold-pressed Italian vinaigrette
- 4 Artisan hamburger buns
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Barley • Eggs • Wheat
You will need:
Grater
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Total Fat
45 g
Saturated Fat
10 g
Sodium
1980 mg
Total Carb
58 g
Sugars
11 g
Protein
27 g
Fibre
6 g
Preparation
Mise en place
- Grate the carrots.
- Core and cut the apple into matchsticks (or core and grate); toss with a splash of the vinaigrette to prevent browning.
Prepare the patties
- In a large bowl, combine the beef, ⅓ of the carrots, ¾ of the spices and S&P.
- Form into 4 patties.
Cook the patties & toast the buns
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
- Heat the same pan on medium-high. Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through.
Make the spiced mayo
- Meanwhile, in a small bowl, combine the mayo, remaining spices and S&P.
Make the slaw
- In a second large bowl, combine the cabbage, apple, remaining carrots and vinaigrette, and S&P.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the spiced mayo, a patty, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
