Juicy Pork Burgers
with Caesar Slaw & Roasted Potatoes
Cooking time
25 minutes
Servings
4
Calories
790 /serving
Burgerlicious! Everything the family knows and loves about burger night is on full show, with a few little tweaks to amp up the fun. Ground pork, seasoned with garlicky dried herbs, is a juicy replacement for ground beef in pan-seared patties—and they’re destined for gourmet potato-scallion buns. Slather the cabbage and apple slaw with our thick and creamy Caesar vinaigrette for an instant crowd-pleaser. Meantime, oven-hot roasted potatoes make for some homey, home-style, home fries.
We will send you:
- 510g Ground pork
- 900g Baby potatoes
- 150g Shredded green cabbage
- 2 Apples
- 30ml Apple cider vinegar
- 60ml Caesar vinaigrette
- 4 Gourmet potato-scallion buns
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large pan
Total Fat
30 g
Saturated Fat
6 g
Sodium
1140 mg
Total Carb
98 g
Sugars
18 g
Protein
37 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Prepare & cook the patties
Meanwhile, in a large bowl, combine the pork, remaining spices and S&P. Form into 4 patties. In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 5 to 7 min. per side, until browned and cooked through. Transfer to a plate and keep warm. Reserve the pan.
Make the slaw
Meanwhile, core and cut the apples into matchsticks. In a medium bowl, combine the apples, cabbage, vinegar (start with ½), vinaigrette and S&P.
Toast the buns & serve
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. Divide the potatoes and bun bottoms between your plates. Top each bun bottom with a patty, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
