German-Style Pork Cheeseburgers on Pretzel Buns
Tangy Cabbage & Roasted Nantes Carrots
Cooking time
25 minutes
Servings
2/4
Calories
1050 /serving
Celebrate the der Winter with a German-inspired burger night. Ground pork is the meat of choice for these tasty stacks, pan seared and sealed with a layer of melted Swiss cheese. The juicy patties get a Deutsch accent from shredded cabbage, cooked down with vinegar and whole-grain mustard for some Teutonic tanginess. Mustard mayo and a pretzel bun cushion complete the picture, while roasted Nantes carrots happily stand in for fries.
We will send you:
- 250g Canadian-raised lean ground pork
- 400g Nantes carrots
- 150g Shredded cabbage
- 60ml Mayonnaise
- 15ml White vinegar
- 30ml Whole-grain mustard
- 2 Swiss cheese slices
- 2 Pretzel buns
- 12g Meat Up spices (garlic, salt, onion, paprika, cayenne pepper, sunflower oil, oregano, thyme)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pan
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
65 g
Saturated Fat
15 g
Sodium
1970 mg
Total Carb
77 g
Sugars
14 g
Protein
44 g
Fibre
9 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Prepare & cook the patties
Meanwhile, in a large bowl, combine the pork, 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 browned and cooked through. In the final 2 min., top with the cheese. Transfer to a plate and keep warm.
Sauté the cabbage
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the cabbage, vinegar and ⅓ of the mustard. Sauté, 3 to 5 min., until softened; season with S&P.
Toast the buns
Meanwhile, toast the buns, cut-sides up, directly on an oven rack, 3 to 4 min., until warmed through.
Make the mustard mayo & serve
In a small bowl, combine the mayo and remaining mustard. Divide the carrots and bun bottoms between your plates. Top each bun bottom with the mustard mayo, a patty, a spoonful of the cabbage and a bun top. Serve the remaining cabbage on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
