Crunchy Pork Burgers
with Secret Sauce and Potato Wedges
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!
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
28 g
Spring Mix
2 unit
Artisan Bun
(Contains Soy, Wheat, Milk)
80 g
Tomato
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
460 g
Russet Potato
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Ketchup
90 mL
Dill Pickle, sliced
1 tbsp
Southwest Spice Blend
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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).
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.
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.
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!)
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.
