Breaded Pork Ranch Burgers
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Breaded Pork Ranch Burgers

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

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


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


3 tbsp


¼ tsp



Nutrition Values

Calories1240 kcal
Fat71 g
Saturated Fat16 g
Carbohydrate105 g
Sugar14 g
Dietary Fiber8 g
Protein48 g
Cholesterol96 mg
Sodium3090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Small Bowl
Shallow Dish
Medium Bowl
Large Non-Stick Pan


Prep and roast potato wedges

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.

Form and coat patties

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.

Cook patties

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.

Toast buns

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!)

Finish and serve

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.

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