with Herby Fries and Dijonnaise
Ingredients: Russet potato • Ground pork • Artisan bun (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) (milk, soy, wheat) • Granny Smith apple • Spinach • Mayonnaise (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) (mustard, egg) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Maple syrup • Italian breadcrumbs (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) (barley, milk, oats, rye, sesame, soy, wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Thyme • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Pork
250 g
Thyme
7 g
Maple Syrup
2 tbsp
Italian Breadcrumbs
4 tbsp
Artisan Bun
2 unit(s)
Granny Smith Apple
1 unit(s)
Dijon Mustard
1 tbsp
Mayonnaise
4 tbsp
Baby Spinach
113 g
Russet Potato
2 unit(s)
Ketchup
4 tbsp
White Wine Vinegar
1 tbsp
Garlic Salt
4 g
Oil*
2.5 tbsp
Pepper*
0.25 tsp
Salt*
0.25 tsp
- 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.
- 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.)
- Meanwhile, in a small bowl, stir together Dijon and mayo.
- 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.**
- 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.
- 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.
1270
kcal
Calories
67
g
Fat
15
g
Saturated Fat
121
g
Carbohydrate
34
g
Sugar
11
g
Dietary Fiber
45
g
Protein
120
mg
Cholesterol
2150
mg
Sodium
0.4
g
Trans Fat
2150
mg
Potassium
250
mg
Calcium
9.5
mg
Iron
