Crunchy Pork Burgers
with Secret Sauce and Sweet Potato Wedges
This crunchy pork burger is putting the 'ham' back in hamburger! Pair it with our creamy secret sauce and some spiced sweet potato wedges, and burger night may never be the same!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
28 g
Spring Mix
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
28 g
Crispy Shallots
(Contains: Wheat, Sulphites)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
340 g
Sweet 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*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with half the 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, 22-24 min.
Meanwhile add pork, panko, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) salt and remaining Southwest Spice Blend to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to the mixture!) Season with pepper, then combine.Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp(1 tbsp) oil, 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.
Meanwhile, 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, then stack with half the crispy shallots, spring mix, remaining pickles and patties. Sprinkle remaining crispy shallots over patties. Close with top buns. Divide burgers and sweet potato wedges between plates. Serve remaining secret sauce on the side for dipping.
