Bun-Free Pork Cheeseburgers
with Creamy Pea Sauce & Roasted Brussels
Cooking time
25 minutes
Servings
2/4
Calories
760 /serving
Everything but the bun… and so much fun! Give cheeseburgers a low-carb spin. Ground pork gets treated to cream, panko and garlic for some seriously delectable patties. Add grated mozzarella for a melt down, topped with a warm and buttery sauce popping with green peas.
We will send you:
- 250g Canadian-raised lean ground pork
- 2 Garlic cloves
- 300g Brussels sprouts
- 30ml Vegetable demi-glace
- 30g Panko
- 150g Green peas
- 60g Grated mozzarella
- 60ml Heavy cream
- 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Grater
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
49 g
Saturated Fat
23 g
Sodium
820 mg
Total Carb
43 g
Sugars
9 g
Protein
44 g
Fibre
11 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the Brussels sprouts lengthwise (quarter if large).
- Grate the garlic.
Roast the Brussels sprouts
- On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 16 min., until golden brown and tender.
Prepare the patties
- Meanwhile, in a large bowl, combine the pork, panko, garlic, ¼ of the cream, ⅔ of the 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. on one side, until partially cooked.
- Flip and top with the cheese. Cook, partially covered, 3 to 5 min., until the patties* are cooked through and the cheese has melted.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- In the same pan, combine the demi-glace, remaining cream and spices, and ¼ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 1 to 2 min., until slightly thickened.
- Off the heat, add 2 tbsp butter (double for 4 portions) and the peas; stir well.
Plate your dish
- Divide the patties and Brussels sprouts between your plates.
- Spoon the sauce over the patties. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
