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20 minutes

Carb-Wise: Beef Lettuce Burgers with Swiss Cheese

Carrot ‘Fries’ & Smoky Aioli

Cooking time

20 minutes




780 /serving

Searching for the Swiss? You’ll find it hiding inside these beautifully browned ground beef patties. And you’ll soon discover that it imparts extra complex flavours and extra decadence to the cheeseburger experience (always a little decadent in its own casual way). Instead of traditional baked buns, sandwich these babies between lettuce leaves with a requisite layer of creamy smoothness from aioli. Pair with highly munchable spiced carrot ‘fries’ and a crisp salad in an apple cider vinaigrette.

We will send you:

  • 250g Ground beef
  • 300g Carrots (orange or multicoloured)
  • 2 Garlic cloves
  • 1 Boston lettuce
  • 60ml Mayonnaise
  • 15ml Apple cider vinegar
  • 45g Grated Swiss cheese
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Eggs, Milk, Sulphites

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
63 g
Saturated Fat
15 g
1410 mg
Total Carb
22 g
10 g
34 g
5 g
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Roast the carrot ‘fries’
Preheat the oven to 450°F. Halve all but ½ of 1 carrot (double for 4 portions) lengthwise. On a lined sheet pan, toss the halved carrots with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
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Mise en place
Meanwhile, reserving 4 of the largest outer leaves (double for 4 portions), roughly chop the lettuce. Thinly slice the remaining carrot. Mince the garlic.
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Prepare & cook the patties
In a large bowl, combine the beef, cheese, ⅔ of the garlic, a drizzle of olive oil, ½ the remaining spices and S&P. Form into 2 patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Cook the patties*, 3 to 5 min. per side, until cooked through.
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Make the smoky aioli
Meanwhile, in a small bowl, combine the mayo, ½ the vinegar, the remaining garlic and spices, and S&P.
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Make the salad
In a second large bowl, combine the remaining vinegar, 2 tbsp olive oil (double for 4 portions) and S&P. Add the chopped lettuce and sliced carrot; toss well.
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Plate your dish
Divide the carrot ‘fries’ and ½ the lettuce leaves between your plates. Top the leaves with a patty, the smoky aioli and the remaining lettuce leaves. Serve the salad on the side. Bon appétit!

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