BBQ Pork Sausage Burgers on Pretzel Buns
with Roasted Peppers & Grilled Potatoes
Cooking time
35 minutes
Servings
4
Calories
1010 /serving
They’ll perk up their ears the moment they hear the barbecue opening. That’s right, it’s burger night! Using mild Italian-spiced sausage meat for the patties is a nifty twist. Accent the flavours of juicy grilled pork with a fresh topping of vinaigrette-dressed baby greens, roasted peppers and spiced mayo. Get our amazing pretzel buns warm and toasty, and serve these super stacks with barbecued baby potatoes—feel free to call them home grills instead of home fries!
We will send you:
- 500g Mild Italian pork sausage meat
- 900g Baby potatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 2 Roasted peppers
- 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
63 g
Saturated Fat
14 g
Sodium
2120 mg
Total Carb
84 g
Sugars
4 g
Protein
31 g
Fibre
9 g
Preparation
Prepare the potatoes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Halve the potatoes (quarter if large). 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. Reserve the bowl.
Grill the potatoes
Reduce the BBQ heat to medium-high. Place the potatoes 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).
Prepare & grill the patties
Meanwhile, in the reserved bowl, combine the sausage meat and all but a pinch of the remaining spices. Form into 4 patties*. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 4 to 6 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.
Mise en place
Meanwhile, thinly slice the roasted peppers. In a second large bowl, combine the baby greens, 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.
Make the spiced mayo & serve
In a small bowl, combine the mayo and remaining spices. Divide the potatoes and bun bottoms between your plates. Top each bun bottom with the spiced mayo, a patty, the roasted peppers, baby greens and a bun top. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
