Maple-Jerk Beef Burgers
with Sweet Potato Wedges and Garlic Mayo- Soy
- Wheat
- Milk
- Mustard
- Egg
- Barley
- Oats
- Rye
- Sesame
- Sulphites
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Wheat
- Fish
- Peanuts
- Tree nuts
- Crustaceans
Ingredients: Sweet potato • Ground beef • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Shallot • Maple syrup • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Garlic • Caribbean spice blend (spices and herbs, sugars (sugar, brown sugar, maltodextrin), salt, onion powder, garlic powder, canola oil, silicon dioxide, citric acid, oleoresin paprika).
Ingredients
250 g
Ground Beef
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
2 unit(s)
Sweet Potato
2 unit(s)
Garlic, cloves
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
2 tbsp
Italian Breadcrumbs
(Contains: Wheat, Barley, Milk, Oats, Rye, Sesame, Soy May be present: Fish, Mustard, Peanuts, Sulphites, Tree nuts, Egg, Crustaceans)
28 g
Spring Mix
1 unit(s)
Shallot
2 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 tbsp
Jerk Sauce
(May be present: Sulphites, Milk, Soy)
1 tbsp
Maple Syrup
6 g
Caribbean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
2 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch-thick wedges. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, peel, then cut shallot into 1/8-inch rounds.
- To a small pot, add shallots, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Peel, then mince or grate garlic.
- In a small bowl, combine mayo and half the garlic. Season with salt and pepper.
- In another small bowl, combine half the jerk sauce and half the maple syrup (use all for 4 servings). (NOTE: This is your glaze.)
- In a medium bowl, combine breadcrumbs, Caribbean Spice Blend and remaining jerk sauce. Add beef, remaining garlic and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. Form mixture into 2 (4) 5-inch-wide patties.
- Heat a large non-stick pan over medium. When hot, add patties to the dry pan. (NOTE: Don't crowd the pan; cook patties in batches if needed.) Pan-fry for 4-5 min per side, until cooked through.**
- Remove from heat. Add maple-jerk glaze. Flip patties to coat.
- Halve buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Drain pickled shallots. Discard liquid.
- Spread some of the garlic mayo over top and bottom buns.
- Stack bottom buns with patties, any glaze from pan, pickled shallots, spring mix and top buns.
- Divide burgers and wedges between plates.
- Serve garlic mayo alongside.
