Quick BBQ Pork & Portobello Lettuce Burgers
with Honey-Dijon Salad
Cooking time
15 minutes
Servings
2/4
Calories
570 /serving
Satisfy your burger craving without missing out on any paleo points. There’s double the meatiness tucked into these breadless buns, thanks to saucy BBQ-spiced pork patties and slices of hefty portobello mushrooms. Sautéed red onions seal the real deal.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 1 Head of Boston lettuce
- 50g Sliced red onions
- 2 Portobello mushrooms
- 100g Matchstick carrots
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Organic BBQ sauce (no added sugar)
- 8g Sweet Hickory BBQ spices (sugar, paprika, onion, black pepper, garlic, cumin, salt, parsley, cayenne pepper, coriander seeds, thyme, oregano, rosemary, cinnamon, citric acid, cellulose fibre, hickory smoke flavour)
Contains: Mustard
You will need:
Basting brush
Large pan
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
9 g
Sodium
600 mg
Total Carb
22 g
Sugars
13 g
Protein
36 g
Fibre
5 g
Preparation
Prepare & cook the patties
- In a medium bowl, combine the pork, 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. per side, until browned and cooked through.
- Brush with the BBQ sauce.
- Transfer to a plate and reserve the pan.
Mise en place
- Meanwhile, remove the stems from the mushrooms; thinly slice the caps.
- Reserving 4 of the largest outer leaves (double for 4 portions), tear the lettuce into bite-size pieces.
Sauté the vegetables
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and onions. Sauté, 3 to 4 min., until softened.
Make the salad
- Meanwhile, in a large bowl, combine the torn lettuce, carrots and vinaigrette.
Plate your dish
- Divide ½ the lettuce leaves between your plates.
- Top each lettuce leaf with a patty, the vegetables and remaining lettuce leaves.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
