Juicy Pork Burgers
with Caesar Slaw & Roasted Potatoes
Cooking time
25 minutes
Servings
4
Calories
870 /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 sweet and smoky spices, is a juicy choice for pan-seared patties—and they’re destined for cushy pretzel 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 cabbage
- 2 Apples
- 30ml Apple cider vinegar
- 60ml Caesar vinaigrette
- 4 Pretzel buns
- 14g Sweet & Smoky BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large pan (or BBQ)
Total Fat
38 g
Saturated Fat
10 g
Sodium
1000 mg
Total Carb
99 g
Sugars
16 g
Protein
38 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. 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. If you wish to use a BBQ, heat it on high, making sure to oil the grill first. Add the patties* to the pan (or to the BBQ) 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, to the pan (or to the BBQ) 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.
