Loaded Bunless Beef Burger
with Arugula and Spinach
Any night can be burger night, sometimes we just leave the bun behind! We start with a nutritious salad base then add the juicy all-beef patties and pile up the tasty toppings real high.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
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
¼ cup
Panko Breadcrumbs
(Contains Wheat)
56 g
Arugula and Spinach Mix
80 g
Tomato
1 unit
Avocado
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Dijon Mustard
(Contains Mustard)
90 mL
Dill Pickle, sliced
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Crispy Shallots
(Contains Soy, Gluten)
1 tbsp
Worcestershire Sauce
56 g
Red Onion
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.
Thinly slice tomato. Peel, and cut half the onion into 1/4-inch rounds (whole onion for 4 ppl). Separate the onion rounds into rings. Peel, pit, then cut avocado into 1/2-inch slices. Stir together mayo and Dijon in a small bowl. Set aside.
Combine beef, panko, Worcestershire, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture.) Form beef mixture into two 4-inch wide burger patties (four patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry, until cooked through, 4-5 min per side.** When the patties are almost cooked through, top with cheese. Cover and cook until cheese melts, 1 min.
While the patties cook, whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add the arugula and spinach mix, then toss to coat.
Divide the salad between plates. Top with tomatoes, onion rings, patties, avocado slices, pickles and crispy shallots. Dollop the dijonnaise over top.
