Brie and Pear Burger
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Brie and Pear Burger

Brie and Pear Burger

Spring Salad with Cranberry Vinaigrette

Burgers don't have to be boring. Take yours to the next level with fresh pear and melty brie. A spring mix salad with cranberry vinaigrette rounds out burger night!

Allergens:
Wheat
Egg
Milk
Sulphites
Mustard

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
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

2 unit(s)

Brioche Bun

(Contains Wheat, Egg May contain Soy)

1 unit(s)

Pear

125 g

Brie Cheese

(Contains Milk)

56 g

Spring Mix

28 g

Dried Cranberries

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

170 g

Butternut Squash, cubes

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

¼ tsp

Salt*

2.5 tbsp

Oil*

¼ tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories1170 kcal
Fat71 g
Saturated Fat24 g
Carbohydrate82 g
Sugar31 g
Dietary Fiber7 g
Protein58 g
Cholesterol160 mg
Sodium1380 mg
Trans Fat0.5 g
Potassium900 mg
Calcium450 mg
Iron5 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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Whisk
Medium Bowl
Large Non-Stick Pan

Instructions

1

Toss squash with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

2

Core, then slice the pear into 1/4-inch slices. Slice the brie into 1/2-inch slices. Whisk together vinegar, 1 tsp mustard, 1 tsp sugar and 2 tbsp oil in a large bowl (dbl all for 4ppl). Add the cranberries. Toss to coat. Set aside.

3

While onions cook, combine pork, panko, 1 tbsp mustard and 1/4 tsp salt in a medium bowl (dbl all for 4ppl). Season with pepper. Form mixture into four equal 4-inch wide burger patties.

4

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then burgers. Pan-fry, until patties are golden-brown and cooked through, 3-5 min per side.**

5

While patties cook, halve buns and arrange them on another baking sheet, cut-side up. Divide the brie and sliced pear between top buns. Toast in top of oven, until brie melts, 4-5 min.

6

Add the mayo and remaining mustard to a small bowl. Stir to combine. Add arugula and roasted squash to large bowl with the dressing. Toss to combine. Spread mayo mixture on toasted bottom buns. Arrange patties between buns. Divide burgers and salad between plates.