Breaded Pork Ranch Burgers
with Potato Wedges and Dill Pickles
In this twist on a classic Iowa-based sandwich – the Iowa Skinny – we've traded tenderloin cutlets for a breaded burger patty! Breadcrumbs play two parts: keeping the pork patty tender and adding that perfect crunch to every bite!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
460 g
Russet Potato
2 unit
Brioche Bun
(Contains Egg, Wheat)
½ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
80 g
Tomato
28 g
Spring Mix
2 unit
Green Onion
90 mL
Dill Pickle, sliced
4 tbsp
Ranch Dressing
(Contains Egg, Milk)
3 tbsp
Sour Cream
(Contains Milk)
½ tbsp
Seasoned Salt
Not included in your delivery
0.38 tsp
Salt*
3 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, seasoned salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, halve green onions lengthwise, then thinly slice. Thinly slice tomato into rounds. Season with salt and pepper. Drain pickles. Add ranch dressing, sour cream and half the green onions to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Add half the breadcrumbs to a shallow dish. Add pork, remaining breadcrumbs, remaining green onions and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). Working with one patty at a time, transfer to the shallow dish, then press breadcrumbs into patty to adhere. Shake off excess breadcrumbs, then discard.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed, wiping the pan clean between batches and using 1 tbsp oil per side.) Pan-fry on one side until golden-brown, 4-5 min. Flip patties, then add another 1 tbsp oil. Pan-fry until golden-brown and cooked through, 4-5 min.**Transfer patties to a plate and cover to keep warm.
Meanwhile, halve buns. Arrange directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Spread some ranch on top and bottom buns. Stack some pickles, patties, tomatoes and spring mix on bottom buns. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining pickles and ranch alongside for dipping.
