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Ginger Beef Burger
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Ginger Beef Burger

Ginger Beef Burger

with Asian Slaw and Sweet Potato Wedges

Inspired by a favourite Chinese Canadian dish hailing from Calgary, this burger is sure to please. Be careful if you've got your windows open while making these, you may just have your neighbours knocking, inquiring "what's for dinner?"

Tags:
Spicy
Discovery
Allergens:
Soy
Wheat
Milk
Egg
Mustard
Sesame
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

30 g

Ginger

6 g

Garlic

¼ cup

Panko Breadcrumbs

(Contains Wheat)

170 g

Coleslaw Cabbage Mix

6 tbsp

Mayonnaise

(Contains Egg, Mustard)

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy)

28 g

Spring Mix

340 g

Sweet Potato

2 tsp

Sriracha

60 mL

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

1 tsp

Sugar*

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Nutrition Values

Calories1240 kcal
Fat68 g
Saturated Fat15 g
Carbohydrate117 g
Sugar32 g
Dietary Fiber10 g
Protein38 g
Cholesterol110 mg
Sodium2660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Bowl
Large Non-Stick Pan
Large Bowl

Instructions

Prep
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Heat Guide for Step 1 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 2 tsp spicy! Peel, then mince or grate garlic. Peel, then mince or grate ginger. Cut sweet potatoes into 1/4-inch wedges. Combine 1 tsp sriracha and 4 tbsp mayo (dbl for 4 ppl) in a small bowl. (NOTE: Reference heat guide.)

Roast sweet potatoes
2

Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 20-22 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)

Form patties
3

While sweet potatoes roast, add beef, garlic, ginger, panko and 3 tbsp soy sauce-mirin blend (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then mix to combine. Form mixture into 2 equal-sized, 1/2-inch thick patties (4 patties for 4 ppl). Lightly press a thumb print halfway into each patty. (NOTE: Don't push all the way through!)

Cook patties
4

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then patties. Pan-fry until cooked through, 4-5 min per side. Transfer to a plate and cover to keep warm. (TIP: Don't overcrowd the pan; cook the patties in two batches if needed!)

Make slaw and toast buns
5

While patties cook, combine remaining soy sauce-mirin blend, vinegar, remaining mayo and 1 tsp sugar (dbl for 4 ppl) in a large bowl. Add coleslaw cabbage mix. Season with salt and pepper, then mix to combine. Halve buns. Arrange on a baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
6

Spread hoisin sauce on top buns. Spread half the sriracha mayo on bottom buns, then top with spring mix, patties and top buns. Divide burgers, sweet potatoes and slaw between plates. Serve remaining sriracha mayo on the side, for dipping.