Nick’s Pick | BBQ-Spiked Pork Cheeseburgers
with Creamy Beet Slaw & Roasted Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
1100 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Melt away chilly fall nights with a bold burger night that’s equal parts comforting and creative. For a change from classic beef, these flavourful patties are made with juicy ground pork mixed with a dash of BBQ sauce. Set each one up on a pan-toasted bun, draped with a slice of Swiss cheese and topped with a dollop of creamy beet and cabbage slaw. Oven-roasted baby potatoes play fries for the night.
We will send you:
- 250g Ground pork
- 450g Baby potatoes
- 150g Matchstick beets
- 150g Shredded cabbage
- 60ml Mayonnaise
- 60ml BBQ sauce
- 2 Swiss cheese slices
- 2 Gourmet potato-scallion 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, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
58 g
Saturated Fat
11 g
Sodium
1320 mg
Total Carb
108 g
Sugars
24 g
Protein
42 g
Fibre
11 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, ½ the BBQ sauce, 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. on one side, until partially cooked. Flip and top with the cheese. Cook, 3 to 5 min., until the cheese has melted and the patties* are cooked through. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Make the slaw
Meanwhile, in a medium bowl, combine the cabbage, beets, ½ the mayo and S&P.
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.
Make the BBQ mayo & serve
In a small bowl, combine the remaining mayo and BBQ sauce. Divide the potatoes and bun bottoms between your plates. Top each bun bottom with a spoonful of the BBQ mayo, a patty, a spoonful of the slaw and a bun top. Serve the remaining BBQ mayo and slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
