Thai Pork Burgers
with Roasted Carrots & Zesty Radish Salad
Cooking time
25 minutes
Servings
2/4
Calories
860 /serving
We all look forward to burger night, so why not Thai something new? Fragrant yellow curry paste imbues these ground pork patties, accented with lime-zested mayo. For crispness, there’s a salad of radishes spiked with lime and cilantro, and a side of roasted carrots.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Lime
- 14g Cilantro
- 100g Radishes
- 300g Nantes carrots
- 60ml Mayonnaise
- 18g Mild yellow curry paste
- 2 Artisan hamburger buns
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Barley • Eggs • Sesame • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Zester
2 Sheet pans
Grill pan (or large pan)
Total Fat
55 g
Saturated Fat
9 g
Sodium
1860 mg
Total Carb
62 g
Sugars
13 g
Protein
34 g
Fibre
9 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Prepare the patties
- Meanwhile, roughly chop the cilantro leaves and stems.
- In a large bowl, combine the pork, curry paste, ½ the cilantro and S&P.
- Form into 2 patties (double for 4 portions).
Cook the patties & toast the buns
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
- Transfer to plate.
- Heat the same pan on medium-high.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Make the lime mayo
- Meanwhile, zest and quarter the lime.
- In a small bowl, combine the mayo, lime zest and S&P.
Make the radish salad
- Thinly slice the radishes.
- In a medium bowl, combine the radishes, juice of ½ the lime wedges, ½ the remaining cilantro, a drizzle of oil, the remaining spices and S&P.
Plate your dish
- Divide the carrots and bun bottoms between your plates.
- Top each bun bottom with the lime mayo, a patty, the radish salad and a bun top.
- Garnish the carrots with the remaining cilantro.
- Serve the remaining lime wedges on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
