Quick BBQ Pork Burgers
with Caesar-Dressed Slaw & Dill Pickle
Cooking time
10 minutes
Servings
2/4
Calories
750 /serving
It’s time to make a statement with the barbecue: grilling season is officially here for a little longer! Keep it going strong with burgers boasting juicy ground pork patties grilled to perfection, resting gently atop warmed-to-golden gourmet potato-scallion buns. Top each one with thinly sliced dill pickle for contrast. Then win this popularity contest by using our plush Caesar vinaigrette on a slaw made with shredded cabbage, Brussels sprouts and sweet apple for an irresistible side.
We will send you:
- 250g Ground pork
- 150g Shredded cabbage
- 100g Shaved Brussels sprouts
- 1 Apple
- 60ml Caesar vinaigrette
- 1 Dill pickle
- 2 Gourmet potato-scallion buns
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Barley, Eggs, Milk, Mustard, Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Grater
Total Fat
38 g
Saturated Fat
7 g
Sodium
1710 mg
Total Carb
71 g
Sugars
19 g
Protein
35 g
Fibre
8 g
Preparation
Prepare the patties
Heat the BBQ on high, making sure to oil the grill first. In a medium bowl, combine the pork, ⅔ of the spices and S&P. Form into 2 patties (double for 4 portions).
Grill the patties
Add the patties* to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 3 to 5 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.
Make the slaw
Meanwhile, grate the apple. Thinly slice the pickle lengthwise. In a large bowl, combine the apple, Brussels sprouts, cabbage, vinaigrette, remaining spices and S&P.
Grill the buns
Add the buns, cut-sides down, to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 1 to 2 min., until warmed through.
Plate your dish
Divide the bun bottoms between your plates. Top each bun bottom with a patty, the pickle, 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.
