Bayou Blackened Burger with Roasted Red Pepper Slaw
Prep & Cook Time:20-30 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Patties
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Form ground beef into two equally-sized patties. Season both sides with blackening seasoning and a pinch of pepper.
Grill the Patties
Add patties to hot grill and cook until patties are browned and reach a minimum internal temperature of 160 degrees, 4-6 minutes per side.
Remove patties from grill. Add buns, cut side down, and cook until lightly charred, 30-60 seconds.
Remove buns from grill.
Finish the Dish
Combine slaw mix, red pepper strips, mayonnaise, honey, lemon juice, and ¼ tsp. salt in mixing bowl. If too thick, water 1 tsp. at a time until desired consistency is reached.
Plate dish as pictured on front of card, topping bottom bun with burger, pickled onions, remoulade, and top bun. Bon appétit!
For a Rainy Day..
If cooking indoors, thoroughly rinse any fresh produce and pat dry. Form ground beef into two equally-sized patties. Season both sides with blackening seasoning, ¼ tsp. salt, and a pinch of pepper. Combine slaw mix, red pepper strips, mayonnaise, honey, lemon juice, and ¼ tsp. salt in mixing bowl. Place a large non-stick pan over medium-high heat. Add buns to dry, hot pan, cut side down and toast until browned, 1-2 minutes. Remove from buns from burner. Add 2 tsp. olive oil and patties to hot pan. Cook until lightly charred and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side. Remove from burner. Follow same instructions as grilling for plating.
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