In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken and mozzarella burgers with seared Caesar salad
Soy-Free, Carb-Conscious, Protein Plus
2 Servings, 630 Calories/Serving
With juicy meat patties sandwiched between whole wheat buns, steaming marinara, and melty mozz and provolone cheese, these tasty burgers are full of five-star attitude.
In your bag
- Your choice of protein
- Sunbasket garlic-herb blend (granulated garlic - onion powder - dried thyme - dried oregano)
- Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)
- ½ cup Italian cheese blend (mozzarella - provolone)
- 2 whole wheat buns
- 1 organic romaine heart or other lettuce
- Sunbasket Caesar dressing (paleo mayo - Parmesan - sherry vinegar - Dijon mustard - garlic - kosher salt - black pepper)
Nutrition per serving
Calories 630, Total Fat 33g (42% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 1040mg (45% DV), Total Carb. 43g (16% DV), Fiber 10g (36% DV), Total Sugars 7g (Incl. 3g Added Sugars, 6% DV), Protein 40g
Contains: Milk, Eggs, Wheat
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.
Wash produce before use
Make the patties
- Ground meat (including plant based): Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Sausage links: Remove the sausage meat from the casings. Transfer the meat to a plate; pat dry with a paper towel.
In a medium bowl, combine your protein and garlic-herb blend. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into two [four] 1-inch-thick patties.
Cook the patties
In a medium [large] frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the patties and cook, turning once, until lightly browned but not yet cooked through, about 2 minutes per side. Reduce the heat to medium and continue cooking without turning until the patties are almost cooked through, 4 to 6 minutes for beef, lamb, pork, sausage, or plant-based Impossible Burger and 6 to 8 minutes for chicken or turkey.
Spoon the marinara over the patties, top with the cheese, cover, and cook until the marinara is heated through, the cheese is melted, and the patties are cooked through, 1 to 2 minutes. Remove from the heat. While the patties are cooking, heat the buns and start preparing the romaine.
Toast the buns
In a dry large frying pan over medium-high heat, place the buns, cut sides up. Drizzle lightly with 1 to 2 teaspoons oil and season with salt and pepper. Cook, turning once, until lightly toasted, 1 to 2 minutes per side. Transfer to a plate. Do not clean the pan. Alternatively, toast the buns in a toaster oven.
Prep and cook the romaine
- Trim the root end from the romaine heart; cut the romaine in half lengthwise.
In the same pan used for the buns, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Working in batches if needed, place the romaine, cut sides down, and cook without turning until lightly browned on some outside leaves, 2 to 4 minutes. Add more oil between batches if needed. Remove from the heat and season with salt and pepper.
Transfer the romaine halves to individual plates and spoon on as much Caesar dressing as you like. Place a bun bottom on each plate, top with a burger, spoon on any remaining marinara from the pan, if desired, and close with the bun tops. Serve any remaining dressing on the side.
- Time the cooking.
- Spoon the dressing over the romaine.
- Help assemble the burgers.