Protein Swap | Sausage Meat Smash Burgers with Swiss Cheese
Creamy Carrot Slaw
Cooking time
25 minutes
Servings
4
Calories
850 /serving
Smash burgers are a smash hit with children and grownups. Flattening sausage meat patties means more surface area to sizzle. Topped with melted Swiss cheese, they slip into our oven-toasted artisan buns with a topping of creamy carrot and cabbage slaw.
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 200g Nantes carrots
- 300g Shredded cabbage
- 120ml Mayonnaise
- 60ml Apple cider vinegar
- 4 Swiss cheese slices
- 4 Artisan hamburger buns
- 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Barley • Eggs • Milk • Sulphites • Wheat
You will need:
Grater
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Spatula
Total Fat
59 g
Saturated Fat
14 g
Sodium
1770 mg
Total Carb
49 g
Sugars
7 g
Protein
32 g
Fibre
5 g
Preparation
Prepare the patties
- Preheat the oven to broil.
- In a large bowl, combine the beef, all but a pinch of the spices and S&P.
- Form into 4 patties.
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, partially covered, occasionally pressing down with a spatula, 2 to 3 min. per side, until browned and cooked through.
- Top with the cheese.
- Cook, partially covered, 1 to 2 min., until melted.
- Transfer to a plate.
Make the slaw
- Meanwhile, grate the carrots.
- In a large bowl, combine the vinegar (start with ½), ⅓ of the mayo and the remaining spices.
- Add the cabbage, carrots and S&P; toss well.
Toast the buns
- Arrange the buns, cut-sides up, on a lined sheet pan.
- Broil, 1 to 2 min., until golden brown (watch closely as they can burn quickly).
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the remaining mayo, a patty, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
