Protein Swap | Cheesy Caramelized Onion Pork Burgers
with Balsamic Baby Greens Salad
Cooking time
15 minutes
Servings
2/4
Calories
730 /serving
From the caramelized onions on the inside to the sharp aged cheddar on the outside, these tasty burgers are the bomb. Plus, we dressed a quick salad with balsamic vinegar and tucked a portion right into the bun—for satisfaction in 15 minutes.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Cucumber
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 25g Caramelized onions
- 30ml Balsamic vinegar
- 30g Grated aged cheddar
- 2 Artisan hamburger buns
- 8g Montréal Steak House spices (sea salt, spices, onion, garlic, mustard, coriander seeds, thyme, canola oil)
Contains: Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
46 g
Saturated Fat
11 g
Sodium
1170 mg
Total Carb
46 g
Sugars
6 g
Protein
36 g
Fibre
4 g
Preparation
Prepare the patties
- In a large bowl, combine the beef, onions, 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, 3 to 5 min. per side, until cooked through.
- Top with the cheese.
- Cover and cook, 1 to 2 min., until melted.
- Transfer to a plate and reserve the pan.
Make the salad
- Meanwhile, halve the cucumber lengthwise; thinly slice crosswise on an angle.
- In a medium bowl, combine the vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and cucumber; 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 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.
