Lettuce-Wrapped BBQ Beef Burgers
with Sautéed Mushrooms & Carrot ‘Fries’
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
We love this hack of swapping buns for crisp pieces of lettuce to create a fresher plate, and that’s exactly how tonight’s burgers are constructed. We start by seasoning our ground beef with minced garlic and a wonderfully smoky mesquite spice blend, spooning a sweet and savoury BBQ sauce onto the patties after cooking them. The burgers are then topped with sautéed mushrooms and wrapped in lettuce leaves. Serve with a side of carrots, spiced and roasted in the oven, to make a colourful veggie accompaniment.
We will send you:
- 340g Ground beef (high-protein serving)
- 400g Carrots
- 15ml Minced garlic
- 170g Mushrooms
- 1 Head of lettuce
- 60ml BBQ sauce
- 8g Mesquite spice blend (onion, garlic, paprika, salt, cumin, brown sugar, red bell pepper, oregano, coriander, cayenne pepper, black pepper, thyme, sunflower oil, smoked hickory flavour)
Contains: Mustard
You will need:
Large pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
33 g
Saturated Fat
11 g
Sodium
980 mg
Total Carbs
45 g
Sugars
26 g
Protein
40 g
Fibres
9 g
Preparation
Roast the carrot ‘fries’
Preheat the oven to 450°F. Quarter the carrots. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 20 to 25 minutes, until tender when pierced with a fork.
Prepare the burger patties
In a medium bowl, combine the ground beef and ½ the garlic; season with the remaining spice blend and S&P. Using your hands, form the mixture into 2 patties of equal size (double for 4 portions).
Cook the burger patties
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 top each patty with a spoonful of the BBQ sauce. Set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
Sauté the mushrooms
While the burgers cook, thinly slice the mushrooms. In the reserved pan of fond, heat a drizzle of oil on medium. Add the remaining garlic and the mushrooms. Sauté, stirring occasionally, 3 to 4 minutes, until golden brown and softened; season with S&P.
Finish & serve
Separate the lettuce leaves, discarding the root end. Place 2 lettuce leaves on each plate. Top the lettuce leaves with a patty, a spoonful of sautéed mushrooms and 2 more lettuce leaves. Divide the roasted carrot ‘fries’ between your plates and serve the remaining BBQ sauce on the side for dipping. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
