Memphis BBQ cheeseburgers with blueberry, pecan, and arugula salad

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

Memphis BBQ cheeseburgers with blueberry, pecan, and arugula salad

Memphis BBQ cheeseburgers with blueberry, pecan, and arugula salad

Soy-Free, Protein Plus

2 Servings, 770 Calories/Serving

20 Minutes

Coated with our custom sweet spice rub and topped with gooey melted cheddar, these Memphis-inspired burgers cook up beautifully on the stovetop.

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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.
  • 10 ounces ground beef
  • Sunbasket Memphis BBQ rub (brown sugar - sweet smoked paprika - kosher salt - onion powder - granulated garlic - black pepper - ground ginger - dried thyme)
  • ½ cup grated cheddar
  • 1 organic red onion
  • 3 ounces organic baby arugula or other leafy greens
  • 3 tablespoons pecans
  • 1 tablespoon balsamic vinegar
  • 6 ounces organic blueberries
  • 2 whole wheat buns
  • Sunbasket BBQ glaze (tomato paste - apple cider vinegar - maple syrup - molasses - coconut aminos - garlic - kosher salt - black pepper)

Nutrition per serving

Calories 770, Total Fat 41g (53% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 1030mg (45% DV), Total Carb. 69g (25% DV), Fiber 11g (39% DV), Total Sugars 28g (Incl. 12g Added Sugars, 24% DV), Protein 35g
Contains: Milk, Tree Nuts (coconut, pecan), 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, Sesame.


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

Wash produce before use


Make 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 with salt and pepper.
Using wet hands, form the ground beef into two [four] ½-inch-thick patties, then coat the patties with the Memphis BBQ rub.


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 3 minutes per side. Sprinkle the patties evenly with the cheddar. Carefully add about 1 teaspoon water to the pan, cover, and cook until the cheddar has melted and the burgers are cooked to medium, 1 to 2 minutes. Transfer the burgers to a plate. Wipe out the pan.
While the patties cook, prepare the salad.


Make the salad

  • Peel the onion and cut in half crosswise. Thinly slice half the onion [1 onion] into rounds for the burgers; finely chop as much of the remaining onion as you like for the salad.
  • Measure ½ cup [1 cup] arugula for the burgers. 
  • Coarsely chop the pecans.

In a medium bowl, mix the balsamic vinegar with 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the chopped onion, blueberries, and the remaining arugula and toss to coat. Season to taste with salt and pepper. Sprinkle with the pecans.


Toast the buns

In the same pan used for the burgers, 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.


Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface. Top each with a burger, sliced onion, and the reserved arugula. Slather each bun top with as much BBQ glaze as you like. Close with the bun tops.


Transfer the burgers and salad to individual plates. Serve the remaining BBQ glaze on the side.

Kids Can!
  • Set the table.
  • Time the cooking.
  • Assemble the salad.
  • Help assemble the burgers.