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Crunchy Pork Burgers

Crunchy Pork Burgers

with Secret Sauce and Potato Wedges

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Putting the ham back in hamburger, this Crunchy Pork Burger shows that sometimes the classics can be improved! Pair it with our creamy secret sauce and some spiced potato wedges, and burger night may never be the same!

Tags:Quick PrepFamily Friendly
Allergens:Soy/SojaWheat/BléSulphites/SulfiteMilk/LaitEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

28 g

Spring Mix

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

80 g

Roma Tomato

28 g

Crispy Shallots

(ContainsWheat/Blé, Sulphites/Sulfite)

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

460 g

Russet Potato

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tbsp

Ketchup

90 mL

Dill Pickle, sliced

1 tbsp

Southwest Spice Blend

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1260 kcal
Fat75 g
Saturated Fat21 g
Carbohydrate101 g
Sugar11 g
Dietary Fiber7 g
Protein44 g
Cholesterol130 mg
Sodium1980 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with Southwest Spice Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

2

While potato wedges roast, add pork, panko, 1 tbsp oil and 1/4 tsp salt (dbl both for 4 ppl) to a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).

3

Heat a large non-stick pan over medium 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 almost done, sprinkle with half the cheese. Cover and continue cooking until cheese melts, 1-2 min.

4

While patties cook, thinly slice tomato. Drain pickles, then roughly chop half. Add mayo, ketchup and chopped pickles to a small bowl. Season with salt and pepper, to taste, then stir to combine.

5

Halve buns. Arrange on an unlined baking sheet, cut-side up. Sprinkle remaining cheese over top buns. Toast buns in the bottom of the oven until cheese melts, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

6

Spread half the secret sauce over bottom buns. Stack half the crispy shallots, spring mix, tomatoes, pickles and patties on bottom buns. 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.