Nick’s Pick | Beef ’n’ Parm Hamburgers

with Roasted Peppers, Caper Mayo & Crisp Salad

800 cals

20 mins

Description

He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. These juicy beef burgers are above par—or should we say above parm—thanks to a touch of grated cheese worked into the well-seasoned patties. You’ll set off that irresistibly salty, savoury edge with two bold toppings: roasted peppers for zing and caper mayo for bling. The rest is as simple as serving them on lightly toasted garlic focaccia buns with a balsamic-dressed side salad of crisp radishes and soft baby greens.

Contains:

Barley, Eggs, Milk, Rye, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

250g Ground beef
100g Radishes (or French radishes)
120g Baby greens (lettuce mix, baby spinach, kale or arugula)
60ml Mayonnaise
30ml Balsamic vinegar
10g Capers
2 Roasted peppers
25g Parmigiano Reggiano (contains rennet)
2 Garlic focaccia buns
12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)

Nutrition

Total fat	49g
Saturated Fat	12g
Sodium	1910mg
Total carbs	54g
Sugar	9g
Protein	39g
Fibres	6g

Recipe Instructions

Step 1: Mise en place

Thinly slice the radishes and roasted peppers. Roughly chop the capers.

Step 2: Prepare the patties

In a large bowl, combine the beef, ½ the cheese, ⅓ of the spices and S&P. Form into 2 patties (double for 4 portions).

Step 3: Cook the patties & toast the buns

In a grill pan (or large pan), heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until cooked through. Transfer to a plate and keep warm. Heat the same grill pan (or large pan) on medium-high. Add the buns and toast, cut-sides down, 1 to 2 min., until lightly browned. Transfer to a plate.

Step 4: Make the caper mayo

Meanwhile, in a small bowl, combine the capers, mayo, ½ the vinegar and a pinch of the remaining spices.

Step 5: Make the salad

In a medium bowl, combine the remaining vinegar, 3 tbsp olive oil (double for 4 portions), the remaining spices (start with ½) and S&P. Add the baby greens and radishes; toss well.

Step 6: Finish & serve

Spread the cut-sides of the buns with the caper mayo. Divide the bun bottoms between your plates. Top with a patty, the roasted peppers, remaining cheese and a bun top. Serve the salad on the side. Bon appétit!