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Ready in 25 minutes
Carb-Wise

Carb-Wise: Naked Thai-Style Beef Burgers

with Bok Choy-Peanut Slaw & Curried Sweet Potato Fries

Cooking time

25 minutes

Servings

2/4

Calories

700 /serving

The naked truth: you don’t need a bready bun to have some fun on burger night. These ground beef patties explode with full-bodied flavours when you work our Thai-style yellow curry paste and a dash of rice vinegar into the mix. Give thick-cut sweet potatoes the curry treatment and you’ll be rewarded with wonderfully crispy oven-baked fries. A slaw of cukes, bok choy and peanuts comes in to wake up the taste buds even more.

We will send you:

  • 250g Ground beef
  • 450g Sweet potatoes
  • 340g Baby bok choy
  • 2 Scallions
  • 2 Cucumbers
  • 30ml Rice vinegar
  • 25g Chopped peanuts
  • 36g Mild yellow curry paste

Contains: Peanuts, Wheat

You will need:

Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
37 g
Saturated Fat
10 g
Sodium
1740 mg
Total Carb
64 g
Sugars
18 g
Protein
35 g
Fibre
14 g
Preparation
a picture
Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. In a large bowl, combine 1 tbsp water, 2 tbsp oil (double both for 4 portions) and ½ the curry paste. Add the sweet potatoes and S&P; toss well. Arrange on a lined sheet pan and roast, flipping halfway, 22 to 24 min., until browned and tender. Reserve the bowl.
a picture
Toast the peanuts
Meanwhile, in a large pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
a picture
Prepare & cook the patties
Thinly slice the scallions. In the reserved bowl, combine the beef, ½ the vinegar, ½ the scallions, the remaining curry paste and S&P. Form into 2 patties (double for 4 portions). In the reserved pan, heat a drizzle of oil on medium-high. Cook the patties*, 3 to 5 min. per side, until cooked through.
a picture
Make the slaw
Meanwhile, remove the root ends of the bok choy; thinly slice. Small-dice the cucumbers. In a second large bowl, combine the remaining vinegar and scallions, a drizzle of oil and S&P. Add the bok choy, cucumbers and peanuts; toss well.
a picture
Plate your dish
Divide the sweet potatoes and patties between your plates. Top the patties with a spoonful of the slaw. Serve any remaining slaw on the side. Bon appétit!

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