Carb Smart Jalapeño Popper Bunless Burgers
with Fresh Salad
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: Ground beef • Roma tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Red onion • Jalapeno pepper • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
2 unit(s)
Tomato
113 g
Spring Mix
½ unit(s)
Red Onion
1 unit(s)
Jalapeño
0.17 cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 unit(s)
Cream Cheese
(Contains: Milk)
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Wheat, Gluten, Sesame, Soy, Sulphites, Crustaceans, Fish, Milk)
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
1 tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Thinly slice tomatoes. Season with salt.
- Peel, then slice half the onion into 1/4-inch rounds (use whole onion for 4 servings).
- Separate onion into rings.
- Thinly slice half the jalapeño into 1/4-inch rounds, removing seeds for less heat. Core, then finely chop remaining jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)
- To a small pot, add vinegar, jalapeño rounds, onion rings, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water. Season with salt.
- Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. To a small bowl, transfer pickled jalapeños and onions.
- Set aside in the fridge to cool.
- Meanwhile, in another small bowl, combine chopped jalapeños, cream cheese and half the cheddar cheese. (NOTE: This is your patty filling.)
- In a third small bowl, combine spicy mayo and 1 tsp (2 tsp) water. (NOTE: This is your spicy mayo drizzle.)
- To a medium bowl, add beef, half the panko (use all for 4 servings) and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form into 4 (8) 4-inch-wide patties. Divide patty filling between 2 (4) patties, then top with remaining patties.
- Firmly pinch edges of patties together to seal in filling, then gently reshape into 4-inch-wide patties.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Sear for 2-3 min per side, until golden.
- Remove from heat, then transfer to a parchment-lined baking sheet. Sprinkle remaining cheese over patties.
- Bake in the top of the oven for 6-9 min, until cooked through.**
- Meanwhile, in a large bowl, whisk together 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix to the dressing, then toss to coat.
- Drain pickled jalapeños and onions, then discard remaining pickling liquid.
- Divide salad between plates.
- Top with tomatoes, patties and pickled jalapeños and onions.
- Drizzle spicy mayo over top.
