Hey guys, what’s up??
In today’s post we are going to show you the best way to make your lunch or dinner at home and still feel like you are eating in a good restaurant!!!
If you are like us and hate doing groceries or run out of ideas and Always end up eating the same thing, this tip is gonna save your life forever hahahaha, literally!!!!!
Have you heard about GoodFood? NO?
Well, we started to buy our GoodFood boxes about a month ago and we are fascinated with it.
Do you know how it works?
GoodFood is a company that sends to your doorstep a box with recipes and all the ingredients that you’ll need for that specific recipe, all you have to do is create an account on their website and choose how many recipes you’d like to get for the week… It’s is SUPER easy. hahahahaha If you are vegeterian, don’t worry! One of the steps before you finish your order is to inform if you have any restrictions or, for example, if you don’t eat pork meat. (Kevin doesn’t hahaha).
But do you wanna know what makes us order it every week?
It’s the fact that we love cooking and every week is a challenge. We get to learn different recipes with ingredients that we’d probably never buy and at the same time spend quality time together.
Enough talking, let’s get to today’s dish (pictures first):
Provolone-Topped Burgers with Onion Jam & Arugula Yellow Beet Salad
-258g Ground beef
-90g Baby arugula
-225g Yellow beets
-15ml Dijon Mustard
-30ml White Wine vinegar
-2 Slices of Provolone
-2 Classic Burger buns
11g Provolone Burger spice blend
MAKE THE ONION JAM:
-Peel, halve and thinly slice the onions. In a large high-sided pan, heat a drizzle of oil on medium. Add the onions and cover. Cook, stirring occasionally, 10 to 12 minutes, until translucent. Add the honey and cover. Cook, stirring occasionally, 12 to 15 minutes, until Golden brown. Add ½ the vinegar and ¼ cup of water (double for 4 portions). Cook, scraping up the browned bits (or fond) from the bottom of te pan, 5 to 6 minutes, until the liquid has been absorbed; season with S&P to taste.
Mise en place:
-While the onion jam cooks, peel and grate the beets; season with S&P. In a bowl, combine the mustard, the remaining vinegar add 3tbsp of olive oil (double for 4 portions); season with S&P to taste.
Prepare the Burger patties:
-While the onion jam continues to cook, in a medium bowl, combine the ground beef with the spice blend; season with pepper. Using your hands form the mixture into patties of equal size.
Cook the patties:
-In a large pan, heat a drizzle of oil on medium-high. Place the patties* in the pan and cook, 3 to 5 minutes per side, until cooked through. In the last 2 minutes of cooking, top each patty with a slice of cheese. Once melted, transfer to a plate. RESERVE THE PAN
Make the salad:
-While the patties cook, in a large bowl, combine the beets and arugula (leaving a handful aside to garnish the burgers).
Drizzle with as much of vinaigrette as you’d like and toss well to combine; season with S&P to taste.
Finish & serve:
-In the reserved pan, place the Burger buns, cut side down.
Toast, 1 to 2 minutes until Golden brown. Top the toasted bun bottoms with the cooked cheeseburgers, onion jam, reserved arugula and bun tops. Divide the finished burgers between your plates. Serve the salad on the side. Bom appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71ºC