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Sweet and Savoury Pork Burgers
Very High Fibre
Discovery
Sweet and Savoury Pork Burgers

with Herby Fries and Dijonnaise

10 min
Difficulty: 2/3
Canadian

Ingredients: Russet potato • Ground pork • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Granny Smith Apple • Spinach • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Maple syrup • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Thyme • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Barley
Oats
Rye
Triticale
Sulphites
Mustard
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
Egg
May contain traces of allergens
Milk
Egg
Mustard
Wheat
Sulphites
Gluten
Sesame
Fish

Tags

30-min-or-less
Very High Fibre
Regional-specialty
Discovery
Handhelds
Ingredients
Ground Pork

Ground Pork

250 g

Thyme

Thyme

7 g

Maple Syrup

Maple Syrup

2 tbsp

Italian Breadcrumbs

Italian Breadcrumbs

4 tbsp

Artisan Bun

Artisan Bun

2 unit(s)

Granny Smith Apple

Granny Smith Apple

1 unit(s)

Dijon Mustard

Dijon Mustard

1 tbsp

Mayonnaise

Mayonnaise

4 tbsp

Baby Spinach

Baby Spinach

113 g

Russet Potato

Russet Potato

2 unit(s)

Ketchup

Ketchup

4 tbsp

White Wine Vinegar

White Wine Vinegar

1 tbsp

Garlic Salt

Garlic Salt

4 g

Oil*

Oil*

2.5 tbsp

Pepper*

Pepper*

0.25 tsp

Salt*

Salt*

0.25 tsp

Preparation
1
Prep

  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Strip thyme leaves from stems, then roughly chop.
  • Remove any brown spots from potatoes, then halve lengthwise and cut into 1/4-inch slices.

2
Roast fries

  • To an unlined baking sheet, add potatoes and 1 tbsp oil. Season with half the thyme, half the garlic salt and pepper, then toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) 
  • Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the top of the oven, rotating sheets halfway through.)

3
Make Dijonnaise

  • Meanwhile, in a small bowl, stir together Dijon and mayo.

4
Make pork patties

  • To a medium bowl, add pork, breadcrumbs, half the maple syrup, remaining thyme and remaining garlic salt. Season with pepper, then mix to combine.
  • Form mixture into 2 (4) 4-inch wide patties. (TIP: If you prefer more tender patties, add an egg to mixture.)
  • Heat a large non-stick pan over medium.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then patties. Pan-fry for 4-5 min, until cooked through.**

5
Make salad

  • Meanwhile, core, then cut apple into 1/4-inch slices.
  • In a large bowl, whisk together vinegar, remaining maple syrup and 1/2 tbsp (1 tbsp) oil.
  • Add baby spinach and apples. Season with salt and pepper, then toss to combine.

6
Toast buns and serve

  • Halve buns, then arrange on another unlined baking sheet, cut-side up. 
  • Toast in the top of the oven for 3-5 min, until golden. (TIP: Keep an eye on buns so they don't burn.) (NOTE: For 4 servings, add buns to the top baking sheet with fries.)
  • Spread Dijonnaise over buns. Stack bottom buns with some salad mix, patties, then top buns.
  • Divide burgers, herby fries and remaining salad between plates. 
  • Serve ketchup alongside for dipping.

Nutrition per serving

1210

kcal

Calories

63

g

Fat

14

g

Saturated Fat

121

g

Carbohydrate

34

g

Sugar

11

g

Dietary Fiber

40

g

Protein

105

mg

Cholesterol

2130

mg

Sodium

0.3

g

Trans Fat

2050

mg

Potassium

225

mg

Calcium

9.5

mg

Iron

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