Cheesy Pork Burgers with Tangy Blueberry Sauce
with Crispy Potato Wedges and Mustard-Mayo Dip- Mustard
- Egg
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Milk
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Fish
- Mustard
- Crustaceans
- Gluten
- Triticale
Ingredients: Russet potato • Ground pork • Brioche Bun (wheat, egg, milk) (enriched wheat flour, filtered water, sugars (sugar, dextrose, maltodextrins), butter, yeast, egg, salt, cultured wheat starch, turmeric, citric acid, tricalcium phosphate, calcium sulfate, ascorbic acid, enzymes, vegetable oil, vegetable proteins, starch) • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Mayonnaise (mustard, egg) (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) • Shallot • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Red wine vinegar • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract).
Ingredients
250 g
Ground Pork
2 unit(s)
Russet Potato
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Shallot
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 unit(s)
Blueberry Jam
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
2 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
28 g
Spring Mix
2 unit(s)
Brioche Bun
(Contains: Egg, Milk, Wheat May be present: Sesame, Soy, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
2 tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes, half the Applewood Smoke Spice and 1 tbsp oil. (NOTE: For 4 servings, use 2 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 22-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Peel, then cut shallot into 1/8-inch slices.
- To a small pot, add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. To a medium bowl, transfer shallots, including pickling liquid. Place in the fridge to cool.
- To a small bowl, add blueberry jam, half the mustard and 1/2 tsp (1 tsp) pickling liquid. (NOTE: It's okay if pickling liquid is still hot.) Season with salt and pepper, then stir to combine.
- To another small bowl, add mayo and remaining mustard. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium heat.
- While the pan heats, to a large bowl, add pork, breadcrumbs and remaining Applewood Smoke Spice. Season with salt and pepper, then combine.
- Form mixture into 2 (4) 5-inch-wide patties.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.)
- Pan-fry for 4-5 min per side, until cooked through.**
- Meanwhile, halve buns and arrange on an unlined baking sheet.
- Sprinkle cheese over top buns.
- After flipping patties, toast buns in the top of the oven for 4-5 min, until cheese melts and buns are golden. (TIP: Keep an eye on buns so they don't burn.)
- Spoon blueberry sauce over patties.
- Drain shallots and discard pickling liquid.
- Spread some mustard-mayo on bottom buns.
- Stack spring mix, shallots and patties on bottom buns. Close with top buns.
- Serve potato wedges with remaining mustard-mayo for dipping.
