Ground Pork Burgers with Roasted Pepper Mayo
Oven-Browned Potatoes & Kale-Pear Salad
Cooking time
25 minutes
Servings
2/4
Calories
1000 /serving
When it’s brrr outside, let’s get burrrgers going inside. It’s easy to warm up to these handheld wonders, which start with sweet and smoky garlic-spiked patties. The ground pork gets juicy as it sears, ready to settle onto a golden potato-scallion bun. Slather on mayo blushed with a spoonful of roasted red pepper spread and layer on a pear and kale salad. Oven-browned potatoes are these burgers’ best friends.
We will send you:
- 250g Canadian-raised lean ground pork
- 450g Baby potatoes
- 15ml Minced garlic
- 120g Chopped kale
- 1 Pear
- 60ml Mayonnaise
- 15ml White balsamic vinegar
- 30ml Roasted red pepper spread
- 2 Gourmet potato-scallion buns
- 8g Sweet & Smoky BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Barley, Eggs, Mustard, Sulphites, Wheat
You will need:
Large pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Total Fat
50 g
Saturated Fat
8 g
Sodium
860 mg
Total Carb
105 g
Sugars
17 g
Protein
39 g
Fibre
13 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Prepare & cook the patties
Meanwhile, in a large bowl, combine the pork, garlic, 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. Transfer to a plate.
Make the salad
Meanwhile, core and thinly slice the pear lengthwise. In a medium bowl, combine the vinegar and 2 tbsp oil (double for 4 portions). Add the kale and massage, 1 to 2 min., until softened. Add the pear and S&P; toss well.
Make the roasted pepper mayo
In a small bowl, combine the mayo, roasted red pepper spread and S&P.
Toast the buns
When the potatoes are tender, remove from the oven and switch the oven to broil. Arrange the buns, cut-sides up, on a second lined sheet pan. Broil, 1 to 2 min., until golden brown (watch closely as they can burn quickly).
Plate your dish
Divide the potatoes and bun bottoms between your plates. Top each bun bottom with a spoonful of the roasted pepper mayo, a patty, a spoonful of the salad and a bun top. Serve the remaining roasted pepper mayo and salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
