Carb Smart Loaded Bunless Pork and Bacon Burgers
with Arugula and Spinach
Any night can be burger night, but sometimes we leave the bun behind! Start with a nutritious salad base, then add juicy all-pork patties and pile on the tasty toppings real high.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
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
¼ cup
Panko Breadcrumbs
(Contains Wheat)
113 g
Arugula and Spinach Mix
80 g
Tomato
1 unit
Avocado
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Dijon Mustard
(Contains Mustard)
90 mL
Dill Pickle, sliced
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
56 g
Red Onion
100 g
Bacon Strips
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Sugar*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Cut tomato into 1/4-inch rounds. Peel, then cut half the onion into 1/8-inch rounds (whole onion for 4 ppl). Separate onion rounds into rings. Peel, pit, then cut avocado into 1/2-inch pieces. Stir together mayo and Dijon in a small bowl. (NOTE: This is your Dijonnaise.)
Combine pork, panko, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form pork mixture into two 5-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min. Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Carefully wipe the pan clean. Reheat- the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side. When patties are cooked through, top with cheese. Cover and cook until cheese melts, 1 min.
Meanwhile, whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add avocado and arugula and spinach mix, then toss to coat.
Divide salad between plates. Top with tomatoes, onion rings, patties, pickles, bacon and crispy shallots. Dollop Dijonnaise over top.
