Dinner + Lunch Combo: Beef Barbacoa Burgers
with Avocado Mayo + in Rice & Grilled Veg Bowls
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
One order, two meals—no sweat! With our Dinner + Lunch recipes, you’ve got supper covered plus a whole new dish for your midday meal the next day made from the same set of ingredients. With smoky, cumin-scented spicing permeating the ground beef, this recipe shifts a slow-cooked Mexican dish known as barbacoa to the barbecue. Drop the browned patties onto pretzel buns with avocado mayo, crisp slaw and grilled zucchini on the side. For lunch, the beef lands in a fulfilling rice bowl with those raw and cooked veg for good company. ***Lunch cooking time: 5 min. Calories: 790/serving. **Nutritional facts: Total fat: 42 g | Saturated fat: 10 g | Sodium: 220 mg | Total carb: 73 g | Sugars: 4 g | Protein: 33 g | Fibre: 5 g. *See below for dinner nutritional facts.
We will send you:
- 510g Ground beef
- 90g Radishes (or French radishes)
- 150g Shredded red cabbage
- 2 Scallions
- 2 Zucchini (green, yellow or heirloom)
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 114g Avocado purée
- 160g White rice
- 2 Pretzel buns
- 16g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Barley, Eggs, Sulphites, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or 2 grill pans)
Microwave
Total Fat
53 g
Saturated Fat
13 g
Sodium
780 mg
Total Carb
61 g
Sugars
5 g
Protein
37 g
Fibre
8 g
Preparation
Cook the rice
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 lunch portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 1 tsp of the spices (double for 4 lunch portions) and S&P. Fluff and set aside to cool. Once cool, set aside in the fridge.
Mise en place
Meanwhile, thinly slice the radishes and scallions. Quarter the zucchini lengthwise; toss with a drizzle of oil, ⅓ of the remaining spices and S&P. In a medium bowl, combine the avocado purée, ½ the mayo and S&P. In a large bowl, make the slaw by combining the vinegar, ½ the scallions, the remaining mayo, a drizzle of oil and S&P. Add the radishes and cabbage; toss well. Set ½ the slaw aside in the fridge.
Prepare & grill the patties
In a second large bowl, combine the beef, remaining scallions and spices, and S&P. Form into 4 patties* (double for 4 dinner/lunch portions). Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 3 to 5 min. per side, until cooked through. Transfer to a plate and set ½ the patties aside in the fridge.
Grill the zucchini
Meanwhile, grill the zucchini on the BBQ (or in a second grill pan heated on medium-high), 2 to 4 min. per side, until browned and tender. Transfer to a cutting board and halve crosswise. Set ½ the zucchini aside in the fridge. Reserve the grill pan, if using.
Dinner: Grill the buns & serve
Grill the buns, cut-sides down, on the BBQ (or in the reserved grill pan heated with a drizzle of oil on medium-high), 1 to 2 min., until golden and warmed through. Divide the bun bottoms and zucchini between your plates. Top each bun bottom with the avocado mayo, a patty, the slaw and a bun top. Bon appétit!
Lunch: Finish & serve
Microwave the reserved rice, zucchini and patties (separately, halve the patties beforehand if desired) until warm. Divide the rice between your bowls. Top with the patties, zucchini and reserved slaw. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
