Protein Swap | BBQ Greek-Style Pork Sausage Burger
with Feta Aioli
Cooking time
15 minutes
Servings
2/4
Calories
730 /serving
It’s giving Greece. Your burger serves up Acropolis-level tastiness, with a grilled patty made from delicate ground pork sausage meat, garlic and chopped greens. From the freshly sliced tomato on the top to the tangy feta cheese on the bottom, everything’s in place.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 1 Garlic clove
- 90g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 1 Tomato
- 30ml Mayonnaise
- 20g Panko
- 30g Feta
- 2 Artisan hamburger buns
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
1 or 2 Eggs
BBQ (or pan)
Total Fat
40 g
Saturated Fat
11 g
Sodium
1630 mg
Total Carb
55 g
Sugars
6 g
Protein
35 g
Fibre
5 g
Preparation
Prepare the patties
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Mince the garlic.
- Roughly chop the spinach.
- In a medium bowl, combine the lamb, spinach, panko, garlic, 1 egg (double for 4 portions), the spices and S&P.
- Form into 2 patties (double for 4 portions).
Grill the patties
- Add the patties* to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
Mise en place
- Meanwhile, thinly slice the tomato.
- In a small bowl, make the feta aioli by crumbling the cheese.
- Add the mayo and a pinch of black pepper; stir well.
Grill the buns
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until toasted.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the feta aioli, a patty, the tomato and a bun top. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
