Protein Upgrade | BBQ ORGANIC Beef & Portobello Lettuce Burgers
with Crisp Endive Salad
Cooking time
15 minutes
Servings
2/4
Calories
750 /serving
This paleo-friendly meal doubles down on meatiness. Grilled beef patties—certified organic, so they’re better for you and the environment—, sprinkled with almond flour and lively herbs, sizzle on the grill along with portobello mushroom caps. Airy Boston lettuce leaves receive these hefty stacks, while the rest land in a salad with crisp endive and cabbage tossed with a quick-made honey-mustard vinaigrette.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 1 Endive
- 2 Portobello mushrooms
- 1 Head of Boston lettuce
- 150g Shredded cabbage
- 7g Honey
- 30ml Apple cider vinegar
- 30ml Whole-grain mustard
- 30g Almond flour
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Almonds, Eggs, Mustard, Sulphites
You will need:
Oil
Salt & pepper (S&P)
1 or 2 Eggs
BBQ
Total Fat
54 g
Saturated Fat
13 g
Sodium
1100 mg
Total Carb
23 g
Sugars
9 g
Protein
46 g
Fibre
8 g
Preparation
Prepare & grill the patties
- Heat the BBQ on high, making sure to oil the grill first.
- In a large bowl, combine the beef, almond flour, ½ the mustard, 1 egg (double for 4 portions), ½ the spices and S&P.
- Form into 2 patties* (double for 4 portions).
- Add to the BBQ and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
Grill the mushrooms
- Meanwhile, remove the stems from the mushrooms.
- In a medium bowl, combine the mushrooms, a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ and grill, 2 to 3 min. per side, until browned.
- Transfer to a plate.
Make the salad
- Reserving 8 of the largest lettuce leaves (double for 4 portions), roughly chop the lettuce.
- Remove the root end of the endive; thinly slice crosswise.
- In a second large bowl, combine the vinegar, honey, remaining mustard, 2 tbsp oil (double for 4 portions) and S&P.
- Add the chopped lettuce, endive and cabbage.
Plate your dish
- Divide ½ the lettuce leaves between your plates.
- Top each lettuce leaf with a patty, the mushrooms and remaining lettuce leaves.
- Serve the salad on the side. Bon appétit!
Plant Based For Beginners
Goodfood has teamed up with top Canadian foodie influencers to deliver simple, healthy and delicious recipes you'll look forward to tasting. Discover the easiest way to eat plant-based!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
