Juicy Pork Burgers with Caesar Salad
Oven-Baked Fries
Cooking time
30 minutes
Servings
4
Calories
870 /serving
Burgers are a sure bet: the fillings may change but the form is always a winner. We’re using ground pork for the patties, seasoned with tangy herbs (secret: there’s a touch of vinegar powder in the blend) and bronzed to juicy perfection. Slip them onto warm potato-scallion buns with a mini mound of Caesar salad, complete with croutons and that delectably creamy dressing. Fries with that? Yes, behold these oven-hot potatoes.
We will send you:
- 510g Canadian-raised lean ground pork
- 900g Potatoes
- 1 Head of curly leaf lettuce
- 90ml Caesar vinaigrette
- 50g Croutons
- 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, Wheat
You will need:
Large pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
8 g
Sodium
1310 mg
Total Carb
95 g
Sugars
7 g
Protein
39 g
Fibre
7 g
Preparation
Roast the fries
Preheat the oven to 450°F. Cut the potatoes into fries. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 25 to 30 min., until lightly 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, 3 to 5 min. per side, until browned and cooked through.
Toast the buns
Arrange the buns, cut-sides up, on a second lined sheet pan and toast in the oven, 2 to 3 min., until golden brown.
Make the salad
Meanwhile, roughly chop the lettuce. In a second large bowl, combine the lettuce, vinaigrette, croutons and S&P.
Plate your dish
Divide the fries and bun bottoms between your plates. Top each bun bottom with a patty, a spoonful of the salad and a bun top. Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
