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Fresh pre-cut ingredients
20 minutes

Beef Smash Burgers with Green Peppercorn Sauce

Crunchy Green Salad

Cooking time

20 minutes




800 /serving

The smash hit of the week! The key to these chomping-good burgers is to get the cooking surface well and hot before slapping those patties down, then flattening them with a spatula to ensure they truly sizzle. Our take on these fast food faves takes them higher with a rousing sauce quickly made from freshly crushed green peppercorns, Worcestershire and demi-glace, souped up with heavy cream. Stack the goods on toasted pretzel buns, and serve with a lettuce and beet salad.

We will send you:

  • 250g Ground beef
  • 90g Radishes (or French radishes)
  • 1 Head of lettuce
  • 100g Matchstick beets
  • 12g Beef demi-glace
  • 15ml Apple cider vinegar
  • 5g Green peppercorns
  • 15ml Worcestershire sauce
  • 60ml Heavy cream
  • 2 Pretzel buns
  • 15g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Barley, Anchovies, Milk, Mustard, Soy, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Heavy pan (or a mortar and pestle)
Olive oil
Total Fat
45 g
Saturated Fat
18 g
1480 mg
Total Carb
64 g
8 g
38 g
6 g
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Mise en place
Preheat the oven to broil. Wrap the peppercorns in a dish towel; using a heavy pan (or a mortar and pestle), press down on the dish towel, rocking the pan from side to side, until the peppercorns are roughly crushed. In a large bowl, combine the beef, up to ⅓ of the peppercorns, the spices and salt. Form into 2 patties (double for 4 portions).
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Cook the patties
In a large pan, heat a drizzle of oil on medium-high. Cook the patties*, occasionally pressing down with a spatula, 3 to 5 min. per side, until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan. Keep warm.
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Make the salad
Meanwhile, roughly chop the lettuce. Thinly slice the radishes. In a second large bowl, combine the vinegar, ½ the Worcestershire sauce, 3 tbsp olive oil (double for 4 portions) and S&P. Add the lettuce, radishes and beets; toss well.
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Toast the buns
Arrange the buns, cut-sides up, on a lined sheet pan. Drizzle with oil and season with S&P. Toast in the oven, 1 to 3 min., until golden.
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Make the sauce
Heat the reserved pan on medium-high. Add the demi-glace, remaining Worcestershire sauce, remaining peppercorns (add ½ for slightly spicy) and ½ cup water (double for 4 portions). Cook, scraping up any browned bits from the bottom of the pan, 2 to 4 min., until thickened. Add the cream and cook, stirring frequently, 1 to 2 min., until slightly reduced; season with salt.
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Plate your dish
Divide the bun bottoms between your plates. Top with a patty, a spoonful of the sauce, a spoonful of the salad and a bun top. Serve the remaining salad and sauce on the side. Bon appétit!

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