In order to bring you the best organic produce, some ingredients may differ from those depicted.

Teriyaki beef burgers with orange-kale salad and pickled cucumber

Dairy-Free, Mediterranean, Lean & Clean, Spicy, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

20–35 Minutes

These aren’t your run-of-the-mill burgers. Sweet, savory, and a little spicy, this mouthwatering dish features tender beef patties brushed with teriyaki sauce and topped with bright pickled cucumber.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 organic cucumber
2 tablespoons rice vinegar
3 organic scallions
10 ounces ground beef
2 teaspoons shichimi togarashi
Sunbasket teriyaki sauce base (date syrup - gluten-free tamari - rice vinegar - toasted sesame oil)
1 organic Valencia or other orange
2 ounces organic chopped kale or other leafy greens
Sunbasket “creamy” orange dressing (mayo - orange juice - lemon juice - scallions)
2 whole wheat buns

Nutrition per serving

Calories 570, Total Fat 28g (36% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 620mg (27% DV), Total Carb. 53g (19% DV), Fiber 10g (36% DV), Total Sugars 11g (Incl. 8g Added Sugars, 16% DV), Protein 28g
Contains: Eggs, Wheat, Soybeans, Sesame (sesame)

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Pickle the cucumber

Peel the cucumber, if desired; thinly slice the cucumber crosswise.

Spread the cucumber slices on a plate, sprinkle with the rice vinegar, and season lightly with salt. Set aside.

Prep and cook the scallions

Trim the root ends from the scallions.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions, season with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to soften, 3 to 4 minutes. Transfer to a cutting board to cool slightly, then cut into 1-inch pieces. Do not clean the pan. While the scallions are cooking, prepare the patties.

Make and cook the patties

Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
Using wet hands, form the ground beef into two [four] ½-inch-thick patties. Sprinkle with the shichimi togarashi.

In the same pan used for the scallions, add the patties and cook over medium-high heat, turning once, until browned and cooked to the desired doneness, 2 to 4 minutes per side. Remove from the heat and brush the burgers on both sides with the teriyaki sauce base. While the burgers are cooking, prepare the salad.

Make the orange-kale salad; assemble the burgers

Using your hands or a sharp knife, peel the orange; coarsely chop the fruit. Discard any seeds.

In a large bowl, toss together the kale, orange, scallions, and “creamy” orange dressing; season to taste with salt and pepper.

Place the bun bottoms, cut sides up, on a work surface. Top each with a burger and as many pickled cucumber slices as you like. Close with the bun tops.

Serve

Transfer the burgers and orange-kale salad to individual plates. Serve any remaining pickled cucumber on the side.

Kids Can!

Sprinkle the cucumber slices with vinegar and season.
Peel the orange by hand.
Assemble the salad.
Top the burgers with pickled cucumber.
Transfer the salad to plates.

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