Juicy Pork Burgers with Mustard Mayo
String Bean Salad & Roasted Baby Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
1120 /serving
These burgers got bounce. Ground pork makes for heavenly patties juiced up with whole-grain mustard and our Sweet & Smoky BBQ seasoning mix (brimming with paprika, rosemary and a wonderful whiff of hickory wood). They’ll sizzle on the stovetop along with sautéed onions. Meanwhile string beans are blanched to crisp-green for a radishy side salad and baby taters are browning in the oven. Aim a dash of mustard at your mayo for easy spreading on pan-toasted buns.
We will send you:
- 250g Ground pork
- 450g Baby potatoes
- 100g Radishes (or French radishes)
- 200g String beans
- 50g Sliced red onions
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 2 Classic hamburger buns
- 10g Sweet & Smoky BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Barley, Eggs, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
69 g
Saturated Fat
10 g
Sodium
1100 mg
Total Carb
90 g
Sugars
11 g
Protein
39 g
Fibre
11 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Sauté the onions & cook the patties
In a large bowl, combine the pork, ⅓ of the mustard, the remaining spices and S&P. Form into 2 patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the onions and sauté, 1 to 2 min., until fragrant. Add the patties* and cook, 5 to 7 min. per side, until browned and cooked through and the onions have softened. Transfer to a plate and keep warm. Reserve the pan.
Blanch the string beans
Meanwhile, remove the stem ends of the string beans. Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
Make the string bean salad
Thinly slice the radishes. In a second large bowl, combine the string beans, radishes, vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Make the mustard mayo & toast the buns
In a small bowl, combine the mayo and remaining mustard. 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.
Plate your dish
Divide the potatoes and bun bottoms between your plates. Top each bun bottom with the mustard mayo, a patty, the onions and a bun top. Serve the string bean salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
