1/3 lb. Beef Burgers
- GLUTEN FREE
- NO MSG
- 24g OF PROTEIN
BEEF. CONTAINS NO ARTIFICIAL INGREDIENTS.
SERVING SIZE: 1 Burger - 1/3lb. (150g)
SERVINGS PER CONTAINER: 6 Burgers
|AMOUNT PER SERVING||% DAILY VALUE|
|Calories from Fat||340|
|Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 15%|
*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
To Grill: Cook frozen hamburger on grill over white hot coals until juices come through.Turn hamburger and cook second side until cooked to 160°F
To Fry: Place frozen hamburger in preheated frying pan and cook first side until juices come through. Turn hamburger and cook second side until cooked to 160°F.
To Broil: Cook frozen hamburger in preheated broiler on first side until brown.Turn and cook on second side until cooked to 160°F.
Herbed Potato Salad
- 2 lbs. Red Creamer Potatoes (scrubbed and cut into eighths)
- 3 Garlic Cloves (halved)
- 1 Sprig Rosemary
- 3 Sprigs Parsley + 1 tablespoon coarsely chopped leaves
- 2 Sprigs Thyme
- 1 teaspoon Black Peppercorns
- Coarse Salt and Ground Pepper
- Red-Pepper Flakes (pinch)
- 6 oz. Slab Bacon (sliced lengthwise into 1/4-inch pieces)
- 6 Thinly Sliced Scallions
- 1/4 cup Extra Virgin Olive Oil
- 4 1/2 teaspoons Red Wine Vinegar
Preheat oven to 375 degrees. In a medium pot, cover potatoes with 6 cups water. Add garlic, rosemary, parsley, and thyme sprigs, peppercorns, 1 tablespoon salt, and pinch of red-pepper flakes. Bring to a boil over high. Reduce heat and simmer until potatoes are tender but not mushy, 10 to 12 minutes. Remove from heat and let potatoes cool in cooking liquid, about 3 hours. Meanwhile, place bacon on a baking sheet and cook until crisp, about 20 minutes. When cool enough to handle, cut crosswise into 1/4-inch pieces. Reserve 1/4 cup potato cooking liquid; drain potatoes and discard herb stems. In a large bowl, combine potatoes, bacon, and scallions. In a small bowl, whisk together reserved cooking liquid, oil, vinegar, chopped parsley, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pour dressing over potatoes and toss to combine. Serve at room temperature (or refrigerate, up to overnight).