Pork Lettuce Burgers
with Carrot ‘Fries’ & Tangy Aioli
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
Instead of traditional baked buns, sandwich these beautifully browned pork patties between leaves of curly leaf lettuce—with a layer of creamy smoothness from aioli. Pair with highly munchable spiced carrot ‘fries’ and a crisp salad in an apple cider vinaigrette.
We will send you:
- 250g Canadian-raised lean ground pork
- 300g Nantes carrots
- 1 Head of curly leaf lettuce
- 2 Garlic cloves
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Eggs • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
61 g
Saturated Fat
9 g
Sodium
880 mg
Total Carb
25 g
Sugars
9 g
Protein
29 g
Fibre
7 g
Preparation
Roast the carrot ‘fries’
- Preheat the oven to 450°F.
- Halve all but ½ of 1 carrot (double for 4 portions) lengthwise.
- On a lined sheet pan, toss the halved carrots with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Mise en place
- Meanwhile, reserving 4 of the largest outer leaves (double for 4 portions), roughly chop the lettuce.
- Thinly slice the remaining carrot crosswise.
- Mince the garlic.
Prepare & cook the patties
- In a large bowl, combine the pork, ⅔ of the garlic, a drizzle of oil, ½ 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 patties* and cook, 3 to 5 min. per side, until cooked through.
Make the tangy aioli
- Meanwhile, in a small bowl, combine the mayo, ½ the vinegar, the remaining garlic and spices, and S&P.
Make the salad
- In a second large bowl, combine the remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the chopped lettuce and sliced carrot; toss well.
Plate your dish
- Divide the carrot ‘fries’ and ½ the lettuce leaves between your plates.
- Top the leaves with a patty, the tangy aioli and the remaining lettuce leaves.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
