Nick’s Pick | Pork & Mozzarella Burgers
with Roasted Pepper & Honey-Dijon Carrot Salad
Cooking time
20 minutes
Servings
2/4
Calories
910 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Melt into the moment. Grated mozzarella drapes itself over tender ground pork patties as they finish cooking on the stovetop. Those cheesy, meaty, herby aromas will set your mouth watering. Use the same pan to toast potato-scallion buns to cushion each burger in gourmet style. Drop in creamy mayo and strips of roasted pepper for sharp twang, along with a quick salad of baby greens and carrots in honey-Dijon vinaigrette.
We will send you:
- 250g Ground pork
- 100g Matchstick carrots
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Mayonnaise
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 1 Roasted pepper
- 60g Grated mozzarella
- 2 Gourmet potato-scallion buns
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
57 g
Saturated Fat
13 g
Sodium
1660 mg
Total Carb
61 g
Sugars
12 g
Protein
42 g
Fibre
6 g
Preparation
Prepare the patties
In a medium bowl, combine the pork, spices and S&P. Form into 2 patties (double for 4 portions).
Cook the patties
In a large pan, heat a drizzle of oil on medium-high. Add the patties and cook, 4 to 6 min. on one side, until partially cooked. Flip and top with the cheese. Cook, 5 to 7 min., until the cheese has melted and the patties* are cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the salad
Meanwhile, in a large bowl, combine the baby greens, carrots and vinaigrette.
Toast the buns
In the reserved pan, heat a drizzle of oil on medium. Add the buns and toast, cut-sides down, 1 to 2 min., until warmed through and beginning to brown.
Finish & serve
Thinly slice the roasted pepper lengthwise. Divide the bun bottoms between your plates. Top each bun bottom with the mayo, a patty, the roasted pepper, a spoonful of the salad and a bun top. Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
