Carolina Burger

Prep Time 10

Cook Time 25

Servings

Calories 803kcal

Ingredients

Burgers

8 oz Ground beef (Black Angus recommended)
¼ tsp Salt
⅛ tsp Black pepper
1 tsp Smoked paprika
1 TBSP Heinz Carolina vinegar-style tangy BBQ sauce (for the burger mix)
1 tsp Worcestershire sauce
2 Slices Cheddar cheese (for melting on the burgers)
2 Hamburger buns
1 cup Romaine lettuce
1 cup Carrots (peeled and cut into sticks or baby carrots)
1/2 cup Hummus (store-bought or homemade)

Mango Lassi

1½ cups Mango chopped (or 1 cup canned mango pulp)
¾ cup Plain yogurt
¾ cup Almond milk
2 TBSP Maple syrup (to taste)
¼ tsp Ground cardamom (optional)

US Customary - Metric

Instructions

Make the Burgers: In a medium mixing bowl, combine the ground beef, salt, pepper, smoked paprika, Heinz Carolina Vinegar-Style Tangy BBQ Sauce, and Worcestershire sauce. Mix until fully combined.
Form the Patties: Shape the beef mixture into even burger patties.
Cook the Patties: Heat a pan or grill over medium-high heat. Cook the patties on both sides to your desired temperature (see below) place a slice of cheddar cheese on each patty and cover to melt.
Toast the Buns: Toast the hamburger buns on the grill or in a pan until golden brown, about 2-3 minutes.
Assemble the Burgers: Place a few leaves of romaine lettuce on the bottom half of each bun. Add a burger patty on top, drizzle with more BBQ sauce if desired, and cover with the top half of the bun.
Make the Mango Lassi: In a blender, combine the chopped mango, yogurt, almond milk, maple syrup, and cardamom powder. Blend until smooth and creamy.
Adjust Sweetness: Taste the Mango Lassi and add more maple syrup if you prefer it sweeter, or more almond milk/ice if you'd like it thinner. If you want a stronger mango flavor, add more mango.
Serve the Meal: Serve the Carolina Style Angus Beef Burgers with carrot sticks and a side of hummus, alongside the Mango Lassi.

Notes

Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition