Spanish Pork Burgers with Grilled Peppers
Aioli & Sweet Potato Fries
Cooking time
25 minutes
Servings
2/4
Calories
970 /serving
Spanish cooking is internationally renowned for a reason: it is fresh, elegant and delicious. This recipe is no different: in less than 30 minutes you can have a mouthwatering pork burger with sweet potato fries that will make you think you’re reclining in the Iberian sun. Combine your ground pork with a heavenly mix of roasted garlic, onions and spices to make the patties. As they cook, throw some peppers on the grill alongside them to make a delicious, smoky burger topping. Finally, swap your traditional burger bun for a romaine heart leaf and sweeten the deal with some sweet potato fries on the side.
We will send you:
- 340g Ground pork (High-protein serving)
- 25g Diced onions
- 1 Romaine heart
- 450g Sweet potato fries
- 1 Bell pepper
- 15ml Sherry vinegar
- 2 Roasted garlic cloves
- 60ml Mayonnaise
- 8g Spanish pork burger spice blend (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, laurel bay leaf)
Contains: Egg, Mustard, Sulphites
You will need:
Large pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
66 g
Saturated Fat
11 g
Sodium
610 mg
Total Carb
57 g
Sugars
14 g
Protein
39 g
Fibre
11 g
Preparation
Cook the sweet potato fries
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potato fries with a drizzle of oil and season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, flipping halfway through, until browned and tender when pierced with a fork.
Prepare the burgers
While the sweet potatoes cook, heat your BBQ on high, making sure to oil it first. Mince the roasted garlic. In a large bowl, combine the ground pork, onions and ½ the roasted garlic; season with ½ the remaining spice blend and S&P. Gently mix to combine and form into two patties of equal size (double for 4 portions).
Cook the burgers & peppers
Core and quarter the pepper; toss with a drizzle of oil and season with the remaining spice blend and S&P. Add the burgers* and peppers to the BBQ (or to a large pan on medium-high, drizzling with oil first). Cook, 3 to 5 minutes per side, until cooked through. Transfer to a cutting board and thinly slice the peppers into strips. Set aside in a warm spot.
Make the salad
While the burgers cook, trim the root end of the romaine. Keep 4 of the largest outer leaves (double for 4 portions) aside; roughly chop the rest. In a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the chopped lettuce and toss to combine thoroughly.
Finish & serve
In a small bowl, combine the mayonnaise and remaining roasted garlic; season with S&P to taste. Divide the sweet potatoes between your plates. Halve the reserved lettuce leaves crosswise; place 2 halves on each plate to make the bottom ‘bun’. Top with the cooked burgers, ½ the aioli, ½ the roasted peppers and the remaining lettuce halves. Top the salad with the remaining roasted peppers. Serve the remaining aioli on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
