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Easy prep

Beef Keema Pav Burgers & Brussels Sprouts Salad

with Indian-Spiced Potato Wedges

Cooking time

25 minutes




1100 /serving

Keema pav is this week’s must have! We were inspired to give a North American twist to the popular Indian preparation (keema refers to deliciously spiced-up minced meat). This original burger trip sees ground beef patties dosed with our Curry Favour spice blend and then pan-browned. Put them on toasted buns with garlic mayo and a citrus-laced slaw textured with shredded Brussels sprouts, carrots and tomatoes. Oven-roasted fries with that? Yes—with an added touch of spice.

We will send you:

  • 285g Ground beef
  • 450g Potatoes
  • 100g Julienned carrots
  • 15ml Minced garlic
  • 2 Tomatoes
  • 1 Lime (or lemon)
  • 100g Shaved Brussels sprouts
  • 19g Panko
  • 30ml Mayonnaise
  • 2 Classic hamburger buns
  • 12g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)

Contains: Eggs, Milk, Wheat, Barley

You will need:

Large pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
57 g
Saturated Fat
18 g
990 mg
Total Carbs
105 g
10 g
44 g
11 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss the potato wedges with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, 20 to 25 minutes, flipping halfway through, until browned and tender when pierced with a fork.
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Prepare the patties
While the potatoes roast, in a large bowl, add the ground beef, panko and ½ the garlic; season with the remaining spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into 2 patties of equal size (double for 4 portions).
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Cook the patties
While the potatoes continue to roast, in a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the garlic mayo & salad
While the patties cook, in a small bowl, make the garlic mayo by combining the mayonnaise and as much remaining garlic as you’d like. Juice the lime. Small-dice the tomatoes. In a large bowl, combine the lime juice and 3 tbsp oil (double for 4 portions); season with S&P to taste. Add the carrots, tomatoes and Brussels sprouts; toss to combine and season with S&P to taste.
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Toast the buns
In the reserved pan of fond, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the buns, cut-sides down, and toast, 1 to 2 minutes, until golden brown.
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Plate your dish
Divide the roasted potatoes and bun bottoms between your plates. Top each bun bottom with the garlic mayo, a finished burger patty, a spoonful of salad and a bun top. Serve the remaining salad on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.