BBQ Pork Sausage Burgers with Roasted Garlic Mayo
Grilled Sweet Potatoes in Foil
Cooking time
35 minutes
Servings
4
Calories
1040 /serving
Chomp down into deliciousness. Every bite of these barbecued burgers is yummy for the whole family’s tummy thanks to pork sausage patties perked up with an extra dose of ranch-style seasonings. Transfer them from the barbecue to grilled potato-scallion buns, which you’ll line with roasted garlic mayo and top with a simple slaw. Seal sweet potato wedges into a foil packet, and they’ll come off the grill ready to rock and roll.
We will send you:
- 500g Mild Italian pork sausage meat
- 900g Sweet potatoes
- 300g Shredded cabbage
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 2 Roasted garlic cloves
- 4 Gourmet potato-scallion buns
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Barley, Eggs, Mustard, Sulphites, Wheat
You will need:
BBQ (or sheet pan and grill pan)
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
60 g
Saturated Fat
11 g
Sodium
1370 mg
Total Carb
99 g
Sugars
15 g
Protein
30 g
Fibre
10 g
Preparation
Prepare the sweet potatoes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Cut the sweet potatoes lengthwise into ½ inch wedges. In a large bowl, combine the sweet 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 sweet potatoes
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).
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.
Make the slaw
Meanwhile, in a second large bowl, combine the cabbage, vinegar, 3 tbsp oil, the remaining spices 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 garlic mayo & serve
In a small bowl, combine the mayo, garlic and S&P. Divide the sweet potatoes and bun bottoms between your plates. Top each bun bottom with the garlic 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.
