Protein Swap | Pork Sausage Burgers with Monterey Jack Cheese
Chimichurri Mayo & Slaw
Cooking time
10 minutes
Servings
2/4
Calories
770 /serving
Is that poblano pepper peeking out from under that bun? And is that Monterey Jack cheese melting over top? Details like these—plus a zingy spiced mayo—make for some mighty fun, mighty fine burgers easily crafted from tasty pork sausage meat.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 150g Shredded cabbage
- 1 Poblano pepper (or green pepper)
- 30ml Apple cider vinegar
- 60ml Mayonnaise
- 30g Grated Monterey Jack
- 2 Artisan hamburger buns
- 9g Onions & Onwards spices (onion, salt, garlic, paprika, chili, parsley, basil, bay leaves, canola oil)
Contains: Barley • Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
8 g
Sodium
2110 mg
Total Carb
53 g
Sugars
9 g
Protein
39 g
Fibre
6 g
Preparation
Prepare & cook the patties
- Form the chorizo 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.
- Top with the cheese. Cover and cook, 1 to 2 min., until the cheese has melted.
- Transfer to a plate and reserve the pan.
Make the slaw
- Meanwhile, halve, core and small-dice the poblano.
- In a large bowl, combine the cabbage, poblano, ½ the vinegar, 1 tbsp of the mayo (double for 4 portions), ½ the spices and S&P.
Make the chimichurri mayo
- In a small bowl, combine the remaining mayo, vinegar and spices, and S&P.
Toast the buns & serve
- 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.
- Divide the bun bottoms and ⅔ of the slaw between your plates.
- Top each bun bottom with the chimichurri mayo, a patty, the remaining slaw and a bun top. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
