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Dairy Free

Za’atar Beef Burgers with Carrot-Cilantro Salad

& Hummus Fries

Cooking time

30 minutes

Servings

2/4

Calories

960 /serving

Za’atar is a blend of Middle Eastern herbs and spices that includes thyme, oregano and sesame seeds. Tonight, we’re featuring its light and delicate aroma in two tasty applications: first, we use a few pinches to season oven-baked potato fries that get dipped in a generous portion of silky smooth hummus. Then, we combine it with ground beef, shallots and garlic to create flavourful patties. Served on soft burger buns spread with harissa (a North African hot pepper purée) and topped with a crisp carrot-cilantro salad, this is an unforgettable burger and fries combo!

We will send you:

  • 285g Ground beef
  • 450g Potatoes
  • 200g Carrots
  • 1 Bunch of cilantro
  • 2 Garlic cloves
  • 2 Shallots (or onions)
  • 30ml Red wine vinegar
  • 15g Harissa
  • 57g Hummus
  • 2 Classic burger buns
  • 10g Za’atar spice blend (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)

Contains: Egg, Gluten, Sesame Seeds, Sulphites, Wheat

You will need:

Large grill pan
Peeler
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Grater
Oil
Total Fat
41 g
Saturated Fat
11 g
Sodium
1190 mg
Total Carbs
105 g
Sugars
13 g
Protein
45 g
Fibres
10 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½-inch-thick sticks. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast, flipping halfway through, 20 to 25 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven, season with ½ the spice blend and transfer to a serving dish.
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Mise en place
While the potatoes roast, peel and grate the carrots. Peel and mince the shallots. Mince the garlic. Roughly chop the cilantro leaves and stems.
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Prepare the burgers
While the potatoes continue to roast, in a large bowl, combine the ground beef, garlic and ½ the shallots; season with the remaining spice blend and a generous amount of S&P. Using your hands, form the mixture into patties of equal size.
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Cook the burgers
In a large grill pan, heat a drizzle of oil on medium-high. Add the burgers* to the pan and cook, 3 to 5 minutes per side, until cooked through. Reserve the pan.
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Make the salad
While the burgers cook, in a bowl, combine the carrots, cilantro and as many of the remaining shallots as you’d like. Drizzle with the vinegar and 2 tbsp of olive oil (double for 4 portions); season with S&P to taste and toss to thoroughly combine.
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Toast the buns & serve
Add the buns to the reserved pan cut sides down. Toast on medium-high, 1 to 2 minutes, until golden brown. Top the toasted bun bottoms with as much of the harissa as you’d like, a cooked burger, a spoonful of the carrot salad and the bun tops. Divide the finished burgers and fries between your plates. Spoon dollops of hummus on top of the fries. Bon appétit!

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