Pork Sausage Burgers
with Roasted Poblano, Onion & Spiced Mayo
Cooking time
20 minutes
Servings
2/4
Calories
910 /serving
These burgers boast a double boost of flavour. You’ll make the patties from pre-spiced pork sausage meat and add in a good dose of paprika, cumin and hickory wood spices. Roasted poblano pepper and onion support the Tex-Mex theme, and so does the spiced mayo you’ll slather on each pan-toasted potato-scallion bun. Radishes, cabbage and a zingy shot of lime make for a super slaw that stays true to the sunny spirit.
We will send you:
- 300g Mild Italian pork sausage meat
- 100g Radishes
- 150g Shredded cabbage
- 1 Onion (or shallot)
- 1 Lime
- 1 Poblano pepper (or green pepper)
- 60ml Mayonnaise
- 2 Gourmet potato-scallion buns
- 13g Tex-Mex Mood spices (salt, paprika, oregano, sunflower oil, celery, garlic, onion, cayenne pepper, cumin, bay leaves, hickory flavour)
Contains: Barley, Eggs, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
56 g
Saturated Fat
7 g
Sodium
3040 mg
Total Carb
68 g
Sugars
12 g
Protein
36 g
Fibre
7 g
Preparation
Roast the poblano & onion
Preheat the oven to 450°F. Halve and core the poblano lengthwise; thinly slice crosswise. Peel and thinly slice the onion into rounds. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 10 to 12 min., until tender.
Prepare & cook the patties
Meanwhile, in a medium bowl, combine the sausage meat and ½ the remaining spices. 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 browned and cooked through. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Toast the buns
In the same 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.
Make the slaw
Meanwhile, quarter the radishes lengthwise; thinly slice crosswise. Juice the lime. In a large bowl, combine the cabbage, radishes, lime juice, 2 tbsp oil (double for 4 portions) and S&P.
Make the spiced mayo
In a small bowl, combine the mayo and remaining spices.
Plate your dish
Divide the bun bottoms between your plates. Top each bun bottom with the spiced mayo, a patty, the poblano and onion, and a bun top. Serve the slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
