Carb-Wise: Pork Lettuce Burgers with Mozzarella Cheese
Carrot ‘Fries’ & Tangy Aioli
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
Searching for the mozza? You’ll find it hiding inside these beautifully browned ground pork patties. And you’ll soon discover that it imparts extra decadence to the burger experience (always a little decadent in its own casual way). Instead of traditional baked buns, sandwich these babies between lettuce leaves with a requisite layer of creamy smoothness from aioli. Pair with highly munchable spiced carrot ‘fries’ and a crisp salad in an apple cider vinaigrette.
We will send you:
- 250g Canadian-raised lean ground pork
- 300g Nantes carrots
- 2 Garlic cloves
- 1 Head of Boston lettuce
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 60g Grated mozzarella
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Eggs, Milk, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
54 g
Saturated Fat
12 g
Sodium
990 mg
Total Carb
19 g
Sugars
8 g
Protein
35 g
Fibre
5 g
Preparation
Roast the carrot ‘fries’
Preheat the oven to 450°F. Halve all but ½ of 1 carrot (double for 4 portions) lengthwise. On a lined sheet pan, toss the halved carrots with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Mise en place
Meanwhile, reserving 4 of the largest outer leaves (double for 4 portions), roughly chop the lettuce. Thinly slice the remaining carrot crosswise. Mince the garlic.
Prepare & cook the patties
In a large bowl, combine the pork, cheese, ⅔ of the garlic, a drizzle of oil, ½ the remaining spices and S&P. Form into 2 patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until cooked through.
Make the tangy aioli
Meanwhile, in a small bowl, combine the mayo, ½ the vinegar, the remaining garlic and spices, and S&P.
Make the salad
In a second large bowl, combine the remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the chopped lettuce and sliced carrot; toss well.
Plate your dish
Divide the carrot ‘fries’ and ½ the lettuce leaves between your plates. Top the leaves with a patty, the tangy aioli and the remaining lettuce leaves. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
