Peanut Butter Burger
with Crispy Bacon and Oven Fries
Celebrate the Canada Day long weekend with this nutty spin on a burger and fries! Warm peanut butter melts over the top of the smoky bbq beef patties topped with onions and crispy salty bacon.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
100 g
Bacon Strips
2 unit(s)
Artisan Bun
1 unit(s)
Peanut Butter
2 unit(s)
Russet Potato
56 g
Spring Mix
1.5 tsp
Garlic Salt
1 unit(s)
Tomato
1 unit(s)
Garlic, cloves
1 unit(s)
Red Onion
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Cut the potatoes into 1/4-inch thick matchstick fries. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with half the garlic salt and pepper. Roast in the middle of the oven, until golden-brown, 20-24 min. (NOTE: For 4 ppl, use 2 baking sheets, bake in the top and bottom of oven rotating halfway through cooking.)
While the fries bake, peel, halve, then thinly slice red onion into 1/4-inch rounds . Slice tomato into 1/4-inch rounds. Peel, then mince the garlic. Combine beef, garlic and remaining garlic salt in a medium bowl. Season with pepper. Form mixture into two 4-inch wide patties. (NOTE: 4 patties for 4 ppl.)
Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, turning occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
Add burgers to grill. Reduce heat to medium, close lid and grill burgers, until cooked through, flipping once, 3-4 min per side.***
When burgers are almost done, add bun halves to other side of grill, cut side-down. Close lid and grill buns until warmed through, 2-3 min.
Spread peanut butter over the bottom buns. Top with the burger, bacon, spring mix, onion slices, tomatoes and top bun. Serve fries on the side.