with Pickles and Dressed Lettuce-Cucumber Salad
Ingredients: Ground beef • Romaine Lettuce • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • Cucumber • Mayonnaise (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) (mustard, egg) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Ground Beef
250 g
Sandwich Bun
2 unit(s)
Montreal Spice Blend
6 g
Cheddar Cheese, shredded
1 cup
Mayonnaise
2 tbsp
Lettuce
1 unit(s)
Ketchup
2 tbsp
Dijon Mustard
0.5 tbsp
White Wine Vinegar
1 tbsp
Italian Herb Spice Blend
2.5 g
Mini Cucumber
1 unit(s)
Dill Pickle, sliced
90 mL
Tomato
1 unit(s)
Sugar
1 tsp
Salt
0.33 tsp
Pepper
0.15 tsp
Oil
3 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Cut cucumber into 1/2-inch rounds.
- Cut tomatoes into 1/2-in slices.
- Remove and discard outer layer and stem of lettuce. Halve lengthwise, then chop into 1/2-inch pieces.
- Drain pickles and reserve juice.
- Roughly chop pickles.
- To a large bowl, add Dijon, 1 tsp (2 tsp) sugar, vinegar, half the Italian Herb Spice Blend (use all for 4 servings) and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. (NOTE: This is your dressing.)
- To a small bowl, add mayo, half the reserved pickle juice and ketchup. Stir to combine.
- Pre-heat a large non-stick pan over medium-high.
- When the pan (from step 2) is hot, add beef and Montreal Spice Blend to the dry pan.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Reduce heat to low, then add cheese and pickles. Cover and cook for 1-2 min, until cheese is melted.
- Meanwhile, halve buns.
- Arrange buns on an unlined baking sheet, cut-sides up. Drizzle with 1 tbsp (2 tbsp) oil. Toast in the middle of the oven for 5-6 min, until golden. (TIP: Keep an eye on buns, so they don't
- To the bowl with dressing (from step 2), add lettuce and cucumber. Season with pepper, then toss to combine.
- Spread ketchup-mayo mixture on both sides of the buns.
- Stack beef mixture and tomatoes on bottom buns. Close with top buns. Cut in half, if you like.
- Divide salad between plates.
If you've opted to get beef, omit oil, then add beef and Montreal Spice Blend to the dry pan. Cook beef in the same way the recipe instructs you to cook turkey.**
1080
kcal
Calories
73
g
Fat
24
g
Saturated Fat
62
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
48
g
Protein
150
mg
Cholesterol
2390
mg
Sodium
1.5
g
Trans Fat
900
mg
Potassium
450
mg
Calcium
7
mg
Iron
with Pickles and Lettuce-Cucumber Salad
with Pickles and Dressed Lettuce-Cucumber Salad
with Pickles and Lettuce-Cucumber Salad
made with flatbreads and mayo
made with flatbreads and mayo
with Pickles and Dressed Lettuce-Cucumber Salad