Pineapple-BBQ Beef Burgers
on Pretzel Buns with Snappy Salad
Cooking time
10 minutes
Servings
2/4
Calories
780 /serving
Pineapple chili sauce brings a tropical note to BBQ sauce worked into ground beef patties. They’re sizzled on the stovetop, before landing on pan-toasted pretzel buns. Each burger is topped with a snappy salad of kale and carrot ribbons, in a fruity white balsamic vinaigrette.
We will send you:
- 250g Canadian-raised lean ground beef
- 200g Multicoloured Nantes carrots
- ½ Bunch of kale
- 30ml White balsamic vinegar
- 30ml BBQ sauce
- 45ml Pineapple chili sauce
- 2 Pretzel buns
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley • Mustard • Sulphites • Wheat
You will need:
Large pan
Oil
Peeler
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
12 g
Sodium
1310 mg
Total Carb
74 g
Sugars
14 g
Protein
38 g
Fibre
7 g
Preparation
Prepare the patties
- In a small bowl, combine the BBQ sauce, ½ the pineapple chili sauce and S&P.
- In a large bowl, combine the beef, ½ the pineapple-BBQ sauce, the spices and S&P.
- Form into 2 patties (double for 4 portions).
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
- Transfer to a plate and reserve the pan.
Make the salad
- Meanwhile, using a peeler, thinly slice the carrots into ribbons.
- Remove the kale leaves from the stems; thinly slice the leaves.
- In a second large bowl, combine the kale, vinegar, remaining pineapple chili sauce, 1 tbsp oil (double for 4 portions) and S&P.
- Massage the kale, 1 to 2 min., until softened.
- Add the carrots; toss well.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the remaining pineapple-BBQ sauce, a patty, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
