Protein Upgrade | Italian ORGANIC Beef Burgers
Scallion Aioli & Cider-Dressed Apple Salad
Cooking time
15 minutes
Servings
2/4
Calories
1110 /serving
To sink your teeth into something substantial, beef patties—certified organic, so they’re better for you and the environment—are sizzled and plunked onto pan-toasted garlic focaccia buns. Magic up a sharp aioli and gather the greens: namely, apple and curly leafy lettuce salad in a cider vinaigrette.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 100g Radishes
- 1 Garlic clove
- 1 Scallion
- 1 Apple
- 1 Head of curly leaf lettuce
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 2 Garlic focaccia buns
Contains: Barley, Eggs, Rye, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
79 g
Saturated Fat
16 g
Sodium
620 mg
Total Carb
60 g
Sugars
11 g
Protein
43 g
Fibre
7 g
Preparation
Prepare & cook the patties
In a medium bowl, combine the beef and S&P. Form into 2 patties (double for 4 portions). 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.
Make the aioli
Meanwhile, thinly slice the scallion crosswise. Mince the garlic. In a small bowl, combine the mayo, garlic, ½ the scallion and S&P.
Make the salad
Roughly chop the lettuce. Core and cut the apple into matchsticks (or core and thinly slice). Thinly slice the radishes. In a large bowl, combine the vinegar, remaining scallion, 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce, apple and radishes.
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 aioli, a patty, a spoonful of the salad and a bun top. Serve the remaining salad 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.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
