In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Teriyaki beef burgers with orange-kale salad and pickled cucumber
Dairy-Free, Mediterranean, Lean & Clean, Spicy, <600 Calories, Protein Plus
2 Servings, 580 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 organic cucumber
- 2 tablespoons rice vinegar
- 3 organic scallions
- Protein options:
- 10 ounces ground beef
- 12 ounces plant-based Impossible™ Burger
- 2 teaspoons shichimi togarashi
- Sunbasket teriyaki sauce base (date syrup - gluten-free tamari - rice vinegar - toasted sesame oil)
- 1 organic orange
- 1 bunch organic lacinato kale or other leafy greens (about ½ pound)
- Sunbasket pineapple-miso vinaigrette (pineapple - extra virgin olive oil - miso - orange juice - brown sugar - crushed red chile flakes)
- 2 whole wheat buns
Nutrition per serving
Calories 580, Total Fat 27g (35% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 740mg (32% DV), Total Carb. 56g (20% DV), Fiber 12g (43% DV), Total Sugars 17g (Incl. 9g Added Sugars, 18% DV), Protein 30g
Contains:
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
Wash produce before use
1
Pickle the cucumber
- Peel the cucumber, if desired; thinly slice the cucumber crosswise.
In a medium bowl, sprinkle the cucumber with the rice vinegar and season with salt. Set aside.
2
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.
3
Make and cook the patties
- Cut a small corner from your protein 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 your protein 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.
4
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.
- Strip the kale leaves from the stems; thinly slice the leaves.
In a large bowl, toss the kale with the pineapple-miso vinaigrette, a splash of the cucumber pickling liquid, and 1 to 2 teaspoons oil. Massage the kale for 1 minute, then add the orange and scallions. 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.
- Top the burgers with pickled cucumber.
- Transfer the salad to plates.