Nick’s Pick | BBQ Pork & Cheddar Burgers
Crisp Curly Leaf Salad with Apples
Cooking time
20 minutes
Servings
4
Calories
970 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Say cheese to pork burgers. Change up the standard beef with ground pork liberally sprinkled with our Zesty Herbs seasoning blend. Place the patties on the barbecue until golden-brown and bring in aged white cheddar for a sharp edge. They find a home on toasty pretzel buns, punched up with mayo and dill pickle. Freshly sliced apples give a leafy lettuce salad some sweet crunch, in a simple red wine vinaigrette.
We will send you:
- 510g Ground pork
- 2 Apples
- 1 Head of curly leaf lettuce
- 90ml Mayonnaise
- 30ml Red wine vinegar
- 1 Dill pickle
- 60g Grated aged cheddar
- 4 Pretzel buns
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
BBQ (or grill pan)
Oil
Salt & pepper (S&P)
Spatula
Whisk
Total Fat
64 g
Saturated Fat
15 g
Sodium
1250 mg
Total Carb
63 g
Sugars
12 g
Protein
38 g
Fibre
5 g
Preparation
Prepare the patties
Heat the BBQ on high, making sure to oil the grill first. In a large bowl, combine the pork, all but a pinch of the spices and S&P. Form into 4 patties.
Grill the patties
Reduce the BBQ heat to medium-high. Add the patties* to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, occasionally pressing down with a spatula, 3 to 5 min. per side, until browned and cooked through. Top with the cheese. Close the lid (or partially cover) and grill, 1 to 2 min., until melted. Transfer to a plate and reserve the grill pan, if using.
Mise en place
Meanwhile, halve, core and thinly slice the apples; toss with a splash of the vinegar to prevent browning. Thinly slice the pickle crosswise. Roughly chop the lettuce.
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 salad
In a second large bowl, whisk the remaining vinegar and spices, 4 tbsp oil and S&P. Add the lettuce and apples; toss well.
Plate your dish
Divide the salad and bun bottoms between your plates. Top each bun bottom with the mayo, a patty, the pickle and a bun top. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
