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?"
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.)
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.)
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!)
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!)
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!)
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.
