In order to bring you the best organic produce, some ingredients may differ from those depicted.
Protein Plus
2 Servings, 780 Calories/Serving
20 Minutes
In a nod to Memphis-style BBQ, we season these burgers with a sweet spice rub, top them with gooey melted cheddar, and slather the toasted buns with a tangy BBQ glaze.
Nutrition per serving
Calories 780, Total Fat 45g (58% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 990mg (43% DV), Total Carb. 64g (23% DV), Fiber 10g (36% DV), Total Sugars 26g (Incl. 15g Added Sugars, 30% DV), Protein 33g
Contains:
Milk, Tree Nuts (pecan), Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Make the patties
Using wet hands, form the ground meat into two [four] ½-inch-thick patties, then coat the patties on both sides with the Memphis BBQ rub.
2
Cook the patties
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the patties and cook, turning once, until browned but not yet cooked through, 2 to 4 minutes per side for beef, pork, beef-pork mix, or plant-based Impossible Burger and 4 to 6 minutes per side for chicken or turkey.
Sprinkle the patties evenly with the cheddar and carefully add about 1 teaspoon water to the pan. Cover and cook until the cheddar has melted and the burgers are cooked to medium or the desired doneness (and cooked through for chicken or turkey), 1 to 2 minutes. Transfer to a plate. Wipe out the pan. While the patties are cooking, prepare the salad.
3
Make the salad
In a medium bowl, stir together the maple vinaigrette base and 2 tablespoons [¼ cup] oil. Add the finely chopped onion, plum, and all except ½ cup [1 cup] arugula and toss to coat. Season to taste with salt and pepper. Sprinkle with the pecans.
4
Toast the buns; assemble the burgers
In the same pan used for the patties, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.
Place the bun bottoms, cut sides up, on a work surface. Top each with a burger, sliced onion rings, and remaining arugula. Slather the bun tops with as much BBQ glaze as you like (set aside any remaining glaze for serving). Close with the bun tops.
Serve
Transfer the burgers and salad to individual plates. Serve any remaining BBQ glaze on the side.