BBQ Pork ’n’ Parm Burgers
with Roasted Peppers, Caper Mayo & Crisp Salad
Cooking time
20 minutes
Servings
2/4
Calories
980 /serving
These juicy barbecued pork burgers are above par—or should we say above parm—thanks to a touch of grated cheese worked into the well-seasoned patties. You’ll set off that irresistibly salty, savoury edge with two bold toppings: roasted peppers for zing and caper mayo for bling. The rest is as simple as serving them on lightly grilled garlic focaccia buns with a side salad of crisp radishes and soft baby greens.
We will send you:
- 250g Ground pork
- 100g Radishes (or French radishes)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Mayonnaise
- 30ml Balsamic vinegar
- 10g Capers
- 2 Roasted peppers
- 25g Parmigiano Reggiano (contains rennet)
- 2 Garlic focaccia buns
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Barley, Eggs, Milk, Rye, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
69 g
Saturated Fat
12 g
Sodium
1820 mg
Total Carb
53 g
Sugars
6 g
Protein
39 g
Fibre
7 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Thinly slice the radishes and roasted peppers. Roughly chop the capers.
Prepare the patties
In a large bowl, combine the pork, ½ the cheese, ⅓ of the spices and S&P. Form into 2 patties (double for 4 portions).
Grill the patties & buns
Add the patties* 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 keep warm. Add the buns, cut-sides down, to the BBQ (or to the same grill pan heated on medium-high) and grill, 1 to 2 min., until lightly toasted. Transfer to a plate.
Make the caper mayo
Meanwhile, in a small bowl, combine the capers, mayo, ½ the vinegar and a pinch of the remaining spices.
Make the salad
In a medium bowl, combine the remaining vinegar, 3 tbsp oil (double for 4 portions), the remaining spices (start with ½) and S&P. Add the baby greens and radishes; toss well.
Finish & serve
Spread the cut-sides of the buns with the caper mayo. Divide the salad and bun bottoms between your plates. Top each bun bottom with a patty, the roasted peppers, remaining cheese and a bun top. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
