Crunchy Ground Pork and Bacon Burgers
with Secret Sauce and Potato Wedges
This crunchy pork burger, topped with bacon, is putting the 'ham' back in hamburger! Pair it with our creamy secret sauce and some spiced potato wedges, and burger night may never be the same!
Ingredients: Russet potato • Ground pork • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Mayonnaise (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) (mustard, egg) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
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(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 unit(s)
Russet Potato
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Gluten, Crustaceans, Fish, Wheat)
2 tbsp
Ketchup
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Gluten, Crustaceans, Fish, Wheat, Tree nuts)
90 mL
Dill Pickle, sliced
6 g
Southwest Spice Blend
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Tree nuts, Peanuts, Triticale)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten, Wheat)
100 g
Bacon Strips
Not included in your delivery
0.13 tsp
Pepper*
2.5 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Southwest Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined 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 22-24 min, flipping halfway through, until tender and golden.
- Meanwhile, to a medium bowl, add pork, panko, remaining Southwest Spice Blend, 1 tbsp (2 tbsp) oil, and 1/4 tsp (1/2 tsp) salt. (TIP: If you prefer a more tender patty, add an egg to mixture!)
- Season with pepper, then combine.
- Form pork mixture into two (four) 5-inch-wide patties.
- Heat a large non-stick pan over medium. Cut bacon strips in half crosswise.
- When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
- Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat from the pan. Carefully wipe the pan clean.
- Reheat the same pn over medium high, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry for 4-5 min per side, until cooked through.**
- When patties are almost done, sprinkle with half the cheese.
- Cover and continue cooking for 1-2 min, until cheese melts.
- Meanwhile, drain pickles, then roughly chop half.
- To a small bowl, add mayo, ketchup and chopped pickles. Season with salt and pepper. Stir to combine.
- Halve buns. On an unlined baking sheet, arrange buns, cut-side up.
- Sprinkle remaining cheese over top buns.
- Toast buns in the bottom of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on them 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 bacon and 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.
If you've opted to add bacon, heat a large non-stick pan over medium. Cut bacon strips in half crosswise. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat from the pan. Carefully wipe the pan clean. Reuse the same pan to cook the patties.
Top burgers with bacon when you assemble them.
