Protein Swap | Grilled Thai Pork Burgers
with Roasted Carrots & Zesty Radish Salad
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
We all look forward to burger night, so why not Thai something new? Fragrant yellow curry paste imbues ground pork patties, accented with zesty lime mayo. For crispness, there’s a salad of radishes spiked with lime and cilantro, and a side of roasted carrots.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Lime
- 200g Nantes carrots
- 14g Cilantro
- 100g Radishes
- 18g Mild yellow curry paste
- 60ml Mayonnaise
- 2 Artisan hamburger buns
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Barley • Eggs • Sesame • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
BBQ (or pan)
Total Fat
47 g
Saturated Fat
8 g
Sodium
2030 mg
Total Carb
58 g
Sugars
11 g
Protein
33 g
Fibre
8 g
Preparation
Roast the carrots
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve the carrots lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Prepare the patties
- Meanwhile, chop the cilantro leaves and stems.
- In a large bowl, combine the beef,** curry paste**, ½ the cilantro and S&P.
- Form into 2 patties (double for 4 portions).
Grill the patties & buns
- Add the patties* to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through. Transfer to a plate.
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through. Transfer to a plate.
Make the lime mayo
- Meanwhile, zest and quarter the lime.
- In a small bowl, combine the mayo, lime zest and S&P.
Make the radish salad
- Slice the radishes.
- In a medium bowl, combine the radishes, juice of ½ the lime wedges, ½ the remaining cilantro, a drizzle of oil, the remaining spices and S&P.
Plate your dish
- Divide the carrots and bun bottoms between your plates.
- Top each bun bottom with the lime mayo, a patty, the radish salad and a bun top.
- Garnish the carrots with the** remaining cilantro**.
- Serve the remaining lime wedges on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
