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Cheesy Pork Burgers with Tangy Blueberry Sauce

Cheesy Pork Burgers with Tangy Blueberry Sauce

with Pickled Shallots, Potato Wedges and Mustard-Mayo Dip
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1700 kcal
62g
35 minutes
:
  • 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

250 g

Ground Pork

2 unit(s)

Russet Potato

7 g

Applewood Smoke Spice

( )

1 unit(s)

Shallot

1 tbsp

Red Wine Vinegar

()

2 unit(s)

Blueberry Jam

1 tbsp

Whole Grain Mustard

( )

4 tbsp

Mayonnaise

( )

2 tbsp

Italian Breadcrumbs

( )

½ cup

White Cheddar Cheese, shredded

()

28 g

Spring Mix

2 unit(s)

Brioche Bun

( )

1.5 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Salt*

2 tsp

Sugar*

Calories1700 kcal
Fat69 g
Saturated Fat21 g
Carbohydrate214 g
Sugar36 g
Dietary Fiber13 g
Protein62 g
Cholesterol150 mg
Sodium2460 mg
Trans Fat1 g
Potassium2000 mg
Calcium450 mg
Iron11.5 mg

Prep and roast potato wedges
1
  • 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.)
Pickle shallots
2
  • Peel, then cut shallot into 1/8-inch slices.
  • To a small pot, add shallots, vinegar, 2 tbsp (1/4 cup) 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. 
  • Rransfer shallots, including their pickling liquid to a medium bowl. Place in the fridge to cool.
Make sauces
3
  • To a small bowl, add blueberry jam, half the mustard and 1/2 tsp (1 tsp) shallot pickling liquid. (NOTE: It's okay if pickling liquid is still hot.) Season with salt and pepper, then stir to combine. (NOTE: This is your blueberry sauce!) 
  • To another small bowl, add mayo and remaining mustard. Season with salt and pepper, then stir to combine. (NOTE: This is your mustard-mayo sauce!)
Form and cook patties
4
  • Heat a large non-stick pan over medium. 
  • 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.**
Toast buns and melt cheese
5
  • Meanwhile, halve buns.
  • On a parchment-lined baking sheet, arrange buns cut-sides up.
  • 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.)
Finish and serve
6
  • Spoon blueberry sauce over patties.
  • Drain shallots and discard pickling liquid.
  • Spread some mustard-mayo sauce on bottom buns.
  • Stack spring mix, pickled shallots and patties on bottom buns. Close with top buns.
  • Serve potato wedges with remaining mustard-mayo sauce for dipping.