Pork Sausage & Hidden Heirloom Zucchini Burgers
with BBQ Mayo & Carrot-Cabbage Slaw
Cooking time
20 minutes
Servings
4
Calories
910 /serving
You always get parent points for serving burgers, and you get extra points for working some vegetables directly into them! Our mild Italian-spiced pork sausage meat easily takes on grated heirloom zucchini as it’s portioned into patties, and then pan-seared to juicy and tender. Tuck them into pan-toasted buns, with a tasty schmear of BBQ-tinged mayo. Meanwhile, Nantes carrots, shredded cabbage and maple-Dijon vinaigrette are the set up for a slaw that’s waiting to happen.
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 200g Nantes carrots
- 300g Shredded cabbage
- 1 Heirloom zucchini
- 120ml Mayonnaise
- 60ml BBQ sauce
- 90ml Maple-Dijon vinaigrette
- 4 Classic hamburger buns
Contains: Barley, Eggs, Mustard, Wheat
You will need:
Large pan
Peeler
Grater
Oil
Salt & pepper (S&P)
Total Fat
64 g
Saturated Fat
11 g
Sodium
1650 mg
Total Carb
58 g
Sugars
13 g
Protein
27 g
Fibre
5 g
Preparation
Prepare & cook the patties
Grate the zucchini. In a large bowl, combine the sausage meat, zucchini 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. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Make the slaw
Meanwhile, peel and grate the carrots. In a second large bowl, combine the vinaigrette, cabbage, carrots and S&P.
Make the BBQ mayo
In a small bowl, combine the mayo, BBQ sauce and S&P.
Toast the buns
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 bun bottoms between your plates. Top each bun bottom with the BBQ mayo, a patty, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
