Protein Swap | BBQ Pork & Hidden Carrot Burgers
with Spiced Mayo & Rainbow Slaw
Cooking time
20 minutes
Servings
4
Calories
690 /serving
You’ll sizzle the burgers while the kids prepare the slaw. Ground pork gets a dose of grated carrots, so the veggie content is built in before the patties even hit the grill. Apple, carrots and cabbage are an easy mix with our Italian vinaigrette, to serve up some crispness on the side.
We will send you:
- 510g Canadian-raised lean ground pork
- 300g Nantes carrots
- 150g Shredded cabbage
- 1 Apple
- 60ml Mayonnaise
- 45ml Cold-pressed Italian vinaigrette
- 4 Classic hamburger buns
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Barley, Eggs, Wheat
You will need:
Oil
Grater
BBQ
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
8 g
Sodium
1250 mg
Total Carb
54 g
Sugars
11 g
Protein
33 g
Fibre
6 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Grate the carrots. Core and cut the apple into matchsticks (or core and grate); toss with a splash of the vinaigrette to prevent browning.
Prepare the patties
In a large bowl, combine the pork, ⅓ of the carrots, ¾ of the spices and S&P. Form into 4 patties.
Grill the patties & buns
Add the patties* to the BBQ and grill, 3 to 5 min. per side, until cooked through. Transfer to a plate. Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until warmed through.
Make the spiced mayo
Meanwhile, in a small bowl, combine the mayo, remaining spices and S&P.
Make the slaw
In a second large bowl, combine the cabbage, apple, remaining carrots and vinaigrette, and S&P.
Plate your dish
Divide the bun bottoms between your plates. Top each bun bottom with the spiced mayo, a patty, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
