with Fresh Salad
Ingredients: Ground beef • Romaine lettuce • Roma tomato • Red onion • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Jalapeno.
Allergens
Tags
Ground Beef
250 g
Lettuce
1 unit(s)
Tomato
2 unit(s)
Red Onion
0.5 unit(s)
Jalapeño
1 unit(s)
Panko Breadcrumbs
0.165 cup
Cheddar Cheese, shredded
0.25 cup
Cream Cheese
2 unit(s)
Spicy Mayo
2 tbsp
White Wine Vinegar
2 tbsp
Oil
1.5 tbsp
Sugar
1 tsp
Salt
0.375 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Thinly slice tomatoes into half-moons. Season with salt.
- Peel, then slice half the onion into 1/4-inch half-moons (use whole onion for 4 servings).
- Thinly slice half the jalapeño, removing seeds for less heat. Core, then finely chop remaining jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)
- Remove and discard outer layer and stem of lettuce. Halve lengthwise, then chop into 1/2-inch pieces.
- To a small pot, add vinegar, jalapeño rounds, onions, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water. Season with salt.
- Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer pickled jalapeños and onions to a small bowl.
- Set aside in the fridge to cool.
- Meanwhile, in another small bowl, combine chopped jalapeños, cream cheese and half the cheddar cheese. (NOTE: This is your patty filling.)
- In a third small bowl, combine spicy mayo and 1 tsp (2 tsp) water. (NOTE: This is your spicy mayo drizzle.)
- To a medium bowl, add beef, half the panko (use all for 4 servings) and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form into 4 (8) 4-inch-wide patties. Divide patty filling between 2 (4) patties, then top with remaining patties.
- Firmly pinch edges of patties together to seal in filling, then gently reshape into 4-inch-wide patties.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't crowd the pan; cook in 2 batches if needed.) Sear for 2-3 min per side, until golden.
- Remove from heat, then transfer to a parchment-lined baking sheet. Sprinkle remaining cheese over patties.
- Bake in the top of the oven for 6-9 min, until cooked through.**
- Meanwhile, in a large bowl, whisk together 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add lettuce to the dressing, then toss to coat.
- Drain pickled jalapeños and onions, then discard remaining pickling liquid.
- Divide salad between plates.
- Top with tomatoes, patties and pickled jalapeños and onions.
- Drizzle spicy mayo over top.
660
kcal
Calories
49
g
Fat
16
g
Saturated Fat
25
g
Carbohydrate
12
g
Sugar
5
g
Dietary Fiber
33
g
Protein
115
mg
Cholesterol
910
mg
Sodium
1.5
g
Trans Fat
1000
mg
Potassium
200
mg
Calcium
4
mg
Iron
