Teriyaki beef burgers with orange-kale salad and pickled cucumber

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

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.

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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.
  • 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.


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.


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.