Bacon, Apple & Pork Burgers with Maple-Dijon Mayo
Roasted Potato Wedge Poutine
Cooking time
30 minutes
Servings
4
Calories
1010 /serving
A classic burger and poutine is a fantastic combo all on its own, but a bacon, apple, and pork burger with oven-roasted potato poutine is even more mouthwateringly delicious. The tangy apple plays off the savoury fattiness of the pork for juicy, well-rounded flavour. Top the patties with crispy bacon and a maple-Dijon mayonnaise to elevate the sweet and smoky flavour of the burgers even further. Use the fond from the burgers and bacon to make a gorgeously deep gravy, which you’ll drizzle on your oven-roasted potatoes; top with cheese curds for the ultimate crave-worthy poutine.
We will send you:
- 510g Ground pork
- 4 Bacon slices
- 680g Potatoes
- 115g Baby lettuce
- 1 Apple
- 60ml Mayonnaise
- 60ml Maple-Dijon vinaigrette
- 12g Beef demi-glace
- 100g Cheese curds
- 4 Classic burger buns
- 48g Bacon & apple pork burger spice blend (sugar, paprika, salt, onion, cumin, coriander seeds, mustard, garlic powder, sunflower oil, black pepper, Cayenne pepper, hickory smoke flavour, brown sugar)
Contains: Egg, Gluten, Milk, Mustard, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper
Grater
Parchment paper
Total Fat
56 g
Saturated Fat
14 g
Sodium
1620 mg
Total Carb
85 g
Sugars
12 g
Protein
44 g
Fibre
7 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into ½-inch-thick wedges lengthwise. On a lined sheet pan, toss the potato wedges with a drizzle of oil and season with S&P. Arrange in a single, even layer and roast in the oven, 24 to 28 minutes, turning over once, until browned and tender when pierced with a fork.
Prepare the burger patties
While the potatoes roast, grate the apple. In a large bowl, combine the ground pork and grated apple; season with ¼ of the spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into 4 patties of equal size.
Cook the bacon & burger patties
While the potatoes continue to roast, heat a drizzle of oil in a large pan on medium. Add the bacon* to the pan and sear, 2 to 3 minutes per side, until crispy. Transfer to a paper towel-lined plate, leaving the fat in the pan. Add the burger patties* and cook, 5 to 7 minutes per side, until browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
Make the poutine sauce
In a small bowl, combine the demi-glace, remaining spice blend and 1 ½ cups of water; mix well to combine. Heat the reserved pan of fond on medium-high. Add the demi-glace mixture and cook, scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, until the sauce has thickened. Reduce the heat to low and let simmer lightly, stirring from time to time, while preparing the next steps.
Make the salad & maple-Dijon mayo
In a serving bowl, combine the lettuce and ⅔ of the vinaigrette; season with S&P to taste. Toss to combine thoroughly. In a small bowl, combine the mayonnaise and remaining vinaigrette; season with S&P to taste.
Toast the buns & serve
Place the bun tops and bottoms around the potato wedges on the lined sheet pan. Return the pan to the oven and bake, 2 to 3 minutes, until lightly toasted. Place a toasted bun bottom on each plate; top with the mayonnaise, patties, bacon slices and bun top. Divide the potato wedges between your plates; top with the cheese and poutine sauce. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
