Grilled Pork Burgers
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Grilled Pork Burgers

Grilled Pork Burgers

with Nectarine Chutney

The flavours of the summer combine in our incredible nectarine and basil chutney that goes perfectly with juicy, grilled-to-perfection pork burgers and lemon aioli!


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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Pork

2 unit

Brioche Bun

(Contains Egg, Wheat)

2 unit


7 g


1 unit


2 tbsp

Brown Sugar

56 g

Onion, chopped

56 g

Arugula and Spinach Mix

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

66 g

Mini Cucumber

4 tbsp


(Contains Egg, Mustard)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


¼ tsp

Salt and Pepper*

¼ tsp



Nutrition Values

Calories1190 kcal
Fat78 g
Saturated Fat25 g
Carbohydrate86 g
Sugar32 g
Dietary Fiber9 g
Protein53 g
Cholesterol165 mg
Sodium1160 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.


Large Bowl
Small pot
Medium Bowl
Small Bowl


Prep  and marinate cucumbers

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 450°F over medium heat.

Thinly slice basil. Zest, then juice lemon. Slice cucumber into 1/4-inch rounds. Cut four sections off nectarines, avoiding the pit. Cut each section into 1/4-inch slices. Halve buns. Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add cucumbers. Season with salt and pepper, then toss to coat. Set aside.

Make chutney

Heat a small pot over high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then nectarines, onions, brown sugar and half the lemon juice. Cook, stirring often, until chutney thickens and nectarines soften slightly, 4-5 min. Remove pot from heat. Add basil, then stir to combine. Set aside.

Prep pork patties

While chutney cooks, combine pork, panko, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture.) Form pork into two 4-inch wide burger patties (four patties for 4 ppl).

Grill patties

Add patties to one side of the grill. Reduce heat to medium, close lid and grill patties, flipping once, until cooked through, 5-7 min per side.** When burgers are almost done, top with the cheese. Add buns to other side of grill, cut-side down. Close lid and grill until cheese is melted and buns are toasted, 1-2 min.

Make aioli

While patties grill, stir together mayo, 1 tsp lemon zest and 1/2 tbsp lemon juice (dbl for 4 ppl) in a small bowl. Season with salt and pepper.

Finish and serve

Add arugula and spinach mix to the large bowl (from step 1) with marinated cucumbers, then toss to combine. Top bottom buns with lemon aioli, patties, some nectarine chutney and top buns. Serve salad alongside. (TIP: Any leftover chutney can be saved and refrigerated for up to 2 days. Serve with grilled cheese or cheese and crackers!)