Protein Swap | Balkan-Style Grilled Pork Patties
with Ajvar Mayo & Zesty Bulgur
Cooking time
30 minutes
Servings
2/4
Calories
760 /serving
Welcome to summer in the Balkans! It’s all about splashes of punchy flavour, from the classic roasted red pepper spread (ajvar) in the grilled pork patties to the lemon in the bulgur to the crushed fennel seeds in the zing-a-ling slaw.
We will send you:
- 250g Canadian-raised lean ground pork
- 300g Shredded cabbage
- 14g Parsley
- 1 Scallion
- 1 Lemon
- 60ml Mayonnaise
- 20g Panko
- 30ml Ajvar (roasted red pepper spread)
- 80g Bulgur
- 1g Fennel seeds
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Eggs • Wheat
You will need:
Heavy pan
Medium pot
Oil
Salt & pepper (S&P)
1 or 2 Eggs
BBQ (or pan)
Total Fat
46 g
Saturated Fat
8 g
Sodium
680 mg
Total Carb
59 g
Sugars
9 g
Protein
36 g
Fibre
14 g
Preparation
Cook the bulgur
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Prepare & grill the patties
- Meanwhile, in a medium bowl, combine the beef, panko, spices, 1 egg (double for 4 portions), ½ the ajvar and S&P.
- Form into 2 patties* (double for 4 portions).
- Add to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
Mise en place
- Meanwhile, zest and juice the lemon.
- Roughly chop the parsley leaves and stems.
- Thinly slice the scallion crosswise.
- Wrap the fennel seeds in a dish towel; using a heavy pan, press down and rock until roughly crushed.
Make the slaw
- In a large bowl, combine both types of cabbage, the parsley, fennel seeds, lemon juice, a drizzle of oil and S&P.
Finish & serve
- In a small bowl, combine the mayo, remaining ajvar and S&P.
- To the pot of bulgur, add the lemon zest and scallion; stir well.
- Divide the bulgur between your plates.
- Top with the patties and slaw.
- Serve the ajvar mayo on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
