Bayou Blackened Burger with Roasted Red Pepper Slaw
easy prep
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
Chef
Sarah Thomsen
In Your Box (serves 2)
- 10 oz. Ground Beef
- 8 oz. Slaw Mix
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2 Brioche Buns
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2 oz. Remoulade
- 2 oz. Pickled Onion
- 2 oz. Roasted Red Peppers
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0.84 oz. Mayonnaise
- ½ fl. oz. Honey
- 0.14 oz. Lemon Juice
- 1 tsp. Blackening Seasoning
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.
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Nutrition (per serving)
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Calories890
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Carbohydrates70g
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Net Carbs64g
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Fat50g
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Protein38g
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Sodium1680mg
Recipe Steps
You Will Need
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
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
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1 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. -
2 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. -
3 Finish the Dish
Combine slaw mix, red pepper strips, mayonnaise, honey, lemon juice, and 1/4 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! -
4 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, 1/4 tsp. salt, and a pinch of pepper. Combine slaw mix, red pepper strips, mayonnaise, honey, lemon juice, and 1/4 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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