German-Inspired Beef and Pork Burgers
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German-Inspired Beef and Pork Burgers

German-Inspired Beef and Pork Burgers

with Mustard-Pickle Sauce and Braised Red Cabbage

The beef and pork patties have a secret ingredient: crispy shallots! These succulent patties are stacked between brioche buns with crispy bacon and a punchy sauce of diced pickles, mustard and mayo. A side of sweet-and-savoury braised cabbage with apples and bacon completes this German-inspired feast!


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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Beef and Pork Mix

100 g

Bacon Strips

2 unit

Brioche Bun

(Contains Egg, Wheat)

1 unit

Gala Apple

113 g

Yellow Onion

113 g

Red Cabbage, shredded

90 mL

Dill Pickle, sliced

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

4 tbsp


(Contains Egg, Mustard)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp


½ tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories1180 kcal
Fat77 g
Saturated Fat24 g
Carbohydrate70 g
Sugar23 g
Dietary Fiber7 g
Protein47 g
Cholesterol145 mg
Sodium1870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Measuring Spoons
Large Pot
Measuring Cups
Baking Sheet
Paper Towel
Aluminum Foil
Rolling Pin
Medium Bowl
Large Non-Stick Pan


Prep and make mustard-pickle sauce

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut apple into 1/4-inch pieces. Peel, then cut onion into 1/4-inch slices. Drain pickles, reserving brine in a small bowl. Finely chop half the pickles. Add mayo, mustard and chopped pickles to the bowl with pickle brine. Season with salt and pepper, then stir to combine. Set aside. On a separate cutting board, cut bacon strips in half crosswise. (TIP: Use kitchen shears to cut bacon with ease!)

Braise cabbage

Heat a large pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 2-3 min. Add cabbage, vinegar, 1 tsp sugar and 1/2 cup water (dbl both for 4 ppl). Season with salt and pepper. Cover and cook, stirring occasionally, until cabbage is tender-crisp, 8-10 min. Add apples and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until apples are tender and water has evaporated, 1-2 min. Remove from heat. Transfer cabbage mixture to a plate, then cover to keep warm.

Cook bacon

Meanwhile, arrange bacon strips on a foil-lined baking sheet. (TIP: For easy clean-up, leave foil overhanging on all sides!)Roast in the top of the oven until crispy, 14-16 min.** Using tongs, transfer bacon to a paper towel-lined plate. When bacon is cool enough to touch, pat dry, then crumble half the bacon into bite-sized pieces. Set aside.

Make patties

Meanwhile, open one side of the package of crispy shallots. Using a rolling pin or a heavy-bottomed pan, crush crispy shallots in their package until broken into fine crumbs. Add beef and pork mix, crispy shallot crumbs, Smoked Paprika-Garlic Blend and 1/4 tsp salt (dbl 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 5-inch-wide patties (4 patties for 4 ppl).

Cook patties and toast buns

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.** Remove from heat. Meanwhile, halve buns. Arrange buns directly on the middle rack of the oven, cut-side up. Toast until golden-brown, 3-5 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve

Stir crumbled bacon into cabbage. Spread mustard-pickle sauce on buns. Stack patties and remaining bacon strips on bottom buns. Close with top buns. Divide burgers and braised cabbage between plates. Serve remaining pickles alongside.