Italian Pork Sausage Burgers
Scallion Aioli & Cider-Dressed Apple Salad
Cooking time
15 minutes
Servings
2/4
Calories
950 /serving
To sink your teeth into something substantial, Italian-spiced pork sausage patties are sizzled and plunked onto pan-toasted burger buns. Magic up a sharp onion-based aioli and gather the greens: namely, a crisp lettuce and apple salad in a cider vinaigrette.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 100g Radishes
- 1 Apple
- 1 Garlic clove
- 1 Scallion
- 1 Head of lettuce
- 30ml Apple cider vinegar
- 60ml Mayonnaise
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
67 g
Saturated Fat
12 g
Sodium
1300 mg
Total Carb
58 g
Sugars
14 g
Protein
29 g
Fibre
8 g
Preparation
Prepare & cook the patties
- In a medium bowl, combine the sausage meat 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.
- Transfer to a plate. Wipe out and reserve the pan.
Make the aioli
- Meanwhile, thinly slice the scallion crosswise.
- Mince the garlic.
- In a small bowl, combine the mayo, garlic, ½ the scallion and S&P.
Make the salad
- Roughly chop the lettuce.
- Core and cut the apple into matchsticks (or core and thinly slice).
- Thinly slice the radishes.
- In a large bowl, combine the vinegar, remaining scallion, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, apple and radishes; toss well.
Toast the buns
- In the reserved pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the aioli, a patty, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
