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Dairy Free
Gluten Free

Lettuce-Wrapped BBQ Beef Burgers

with Sautéed Mushrooms & Carrot Fries

Cooking time

25 minutes




630 /serving

We love this hack of swapping buns for crisp pieces of lettuce to make a fresh spring 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 cremini mushrooms and wrapped in Boston lettuce leaves. Serve with a side of multicoloured Nantes carrots, spiced and roasted in the oven, to make a colourful and nutritious accompaniment for this dish.

We will send you:

  • 340g Ground beef (High-protein serving)
  • 300g Quartered multicoloured Nantes carrots
  • 15ml Minced garlic
  • 225g Sliced cremini mushrooms
  • 1 Lettuce
  • 60ml BBQ sauce
  • 8g Mesquite spice blend (onion, garlic, paprika, salt, cumin, brown sugar, red bell pepper, oregano, coriander seeds, Cayenne pepper, black pepper, thyme, sunflower oil, smoked hickory flavour)

  • Contains: Mustard

    You will need:

    Large pan
    Sheet pan
    Salt & pepper
    Parchment paper
    Total Fat
    36 g
    Saturated Fat
    11 g
    920 mg
    Total Carbs
    40 g
    24 g
    40 g
    7 g
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    Roast the carrot fries
    Preheat the oven to 450°F. On a lined sheet pan, toss carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 20 to 25 minutes, until tender when pierced with a fork.
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    Prepare the burgers
    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 equal-sized patties.
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    Cook the burgers
    In a large pan, heat a drizzle of oil on medium-high. Add the burgers* 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.
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    Cook the mushrooms
    In the pan of fond, heat a drizzle of oil on medium. Add the remaining garlic and the mushrooms. Cook, stirring occasionally, 3 to 4 minutes, until golden brown and softened; season with S&P to taste.
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    Finish & serve
    Separate the lettuce leaves, discarding the root end. Place two lettuce leaves on each plate. Top the lettuce leaves with the burger, sautéed mushrooms and two 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.