Slow and smoky bbq in one speedy bite! Flavourful beef burgers loaded with lots of bbq sauce and classic dill pickles! All of the kiddos' favourite flavours... with a bit of spring mix for good measure.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Dill Pickle, sliced
Whole Grain Mustard(ContainsMustard/Moutarde)
Salt and Pepper*
Before starting, preheat oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch thick wedges. Toss sweet potatoes with half the BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 20-22 min.
Stir together mayo and mustard in a small bowl. Season with pepper. Drain pickles. Halve buns. Arrange bun halves on one side of another baking sheet, cut-sides up.
Combine beef, panko, remaining BBQ Seasoning and half the BBQ Sauce in a medium bowl. Season with pepper. Form mixture into two 4-inch wide burger patties (four patties for 4 ppl). Lightly press a thumbprint into into each patty. (NOTE: Don't push all the way through!)
Heat a large non-stick pan over medium heat. When hot, add patties to the dry pan. Pan-fry, until cooked through, 4-5 min per side.**
Add patties to the other side of baking sheet with buns. Spread remaining BBQ sauce over tops of patties. Toast in the top of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn! For 4 ppl, toast buns first, then set aside.)
Spread some of the zesty mayo onto bottom bun halves. Top with pickles, patties and spring mix. Finish with top buns. Divide burgers and sweet potato wedges between plates. Serve remaining zesty mayo on the side, for dipping.