BBQ Pork Burgers
with Pea-Studded Potato Salad
Cooking time
30 minutes
Servings
4
Calories
1000 /serving
Grill to the power of two! You’re firing up the backyard barbie for a double mission. First, to prepare some seriously juicy ground pork patties brimming with tangy, herby seasonings. Second, to soften up some cute baby potatoes grilled in a package of tinfoil that seals in the steam. The patties go onto pretzel buns with creamy mayo and a quick vinegar-spiked slaw. The taters go into a salad with string peas and radishes for lotsa tempting textures.
We will send you:
- 510g Ground pork
- 900g Baby potatoes
- 100g Radishes
- 150g Shredded cabbage
- 100g String peas (snow peas or sugar snap peas)
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 4 Pretzel buns
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Barley, Eggs, Sulphites, Wheat
You will need:
BBQ (or sheet pan and grill pan)
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
57 g
Saturated Fat
12 g
Sodium
1310 mg
Total Carb
87 g
Sugars
6 g
Protein
38 g
Fibre
9 g
Preparation
Prepare & grill the potatoes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Medium-dice the potatoes. In a large bowl, combine the potatoes, 3 tbsp oil, ½ the spices and S&P. Wrap in 2 layers of aluminum foil and fold the edges over to seal. Reduce the BBQ heat to medium-high. Place the foil package on the upper BBQ grates (or in the oven on a sheet pan) and close the lid. Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender. Remove from the BBQ (or oven) and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open). Reserve the bowl.
Prepare & grill the patties
In the same bowl, combine the pork, remaining spices and S&P. Form into 4 patties*. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 3 to 5 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.
Make the slaw
Meanwhile, in a medium bowl, combine 1 tbsp of the mayo, 2 tbsp oil, ½ the vinegar and S&P. Add the cabbage; toss well.
Make the potato salad
Thinly slice the radishes. Remove the stem ends of the string peas; cut crosswise into thirds. In a second large bowl, combine the potatoes, string peas, radishes, remaining vinegar, 2 tbsp oil and S&P.
Grill the buns
Add the buns, cut-sides down, to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 1 to 2 min., until warmed through.
Plate your dish
Divide the potato salad and bun bottoms between your plates. Top each bun bottom with the remaining mayo, a patty, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
