Skip to main content
Crunchy Pork Burgers
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Crunchy Pork Burgers

Crunchy Pork Burgers

with Secret Sauce and Potato Wedges

This crunchy pork burger is putting the 'ham' back in hamburger! Pair it with our creamy secret sauce and some spiced potato wedges, and burger night may never be the same!

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) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • 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) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).

Tags:
Family Friendly
Allergens:
Soja
Hvede
Milk
Egg
Senf

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.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

2 unit(s)

Artisan Bun

2 unit(s)

Russet Potato

28 g

Spring Mix

½ cup

Cheddar Cheese, shredded

28 g

Crispy Shallots

4 tbsp

Mayonnaise

2 tbsp

Ketchup

90 mL

Dill Pickle, sliced

6 g

Southwest Spice Blend

⅓ cup

Panko Breadcrumbs

Not included in your delivery

0.13 tsp

Pepper*

2.5 tbsp

Oil*

0.38 tsp

Salt*

sideBannerName

Nutrition Values

Calories1310 kcal
Fat80 g
Saturated Fat25 g
Carbohydrate103 g
Sugar10 g
Dietary Fiber8 g
Protein49 g
Cholesterol150 mg
Sodium1810 mg
Trans Fat0.5 g
Potassium1700 mg
Calcium350 mg
Iron8 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
Medium Bowl
Large Non-Stick Pan
Strainer
Small Bowl

Cooking Steps

Roast potato wedges
1
  • Before starting, preheat the oven to 450˚F.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes and cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes, half the Southwest Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) 
  • Season with salt and pepper, then toss to coat. 
  • Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden.
Prep patties
2
  • Meanwhile, to a medium bowl, add pork, panko, remaining Southwest Spice Blend, 1 tbsp (2 tbsp) oil, and 1/4 tsp (1/2 tsp) salt. (TIP: If you prefer more tender patties, add an egg to mixture!)
  • Season with pepper, then combine.
  • Form pork mixture into two (four) 5-inch-wide patties.
Cook patties
3
  • Heat a large non-stick pan over medium.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry for 4-5 min per side, until cooked through.** 
  • When patties are almost done, sprinkle with half the cheese.
  • Cover and continue cooking for 1-2 min, until cheese melts.
Make secret sauce
4
  • Meanwhile, drain pickles, then roughly chop half the pickles.
  • To a small bowl, add mayo, ketchup and chopped pickles. Season with salt and pepper. Stir to combine.
Toast buns
5
  • Halve buns.
  • On an unlined baking sheet, arrange buns, cut-side up.
  • Sprinkle remaining cheese over top buns.
  • Toast buns in the bottom of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on them so they don't burn!)
Finish and serve
6
  • Spread half the secret sauce over bottom buns, then top with half the crispy shallots, spring mix, remaining pickles and patties. 
  • Sprinkle remaining crispy shallots over patties. Close with top buns.
  • Divide burgers and potato wedges between plates.
  • Serve remaining secret sauce on the side for dipping.