Homestyle Pork Parm Burgers
with Roasted Zucchini Spears and Pesto Mayo
Looking for a quicker side? These crispy and tender zucchini spears will have you sold. Served with a super messy delicious pork burger, what could be better?
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
½ cup
Marinara Sauce
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
¼ cup
Parmesan Cheese, grated
(Contains Milk)
1 unit(s)
Zucchini
¼ cup
Basil Pesto
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tsp
Garlic Salt
28 g
Baby Spinach
Not included in your delivery
½ tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add breadcrumbs and Parmesan to a small bowl. Stir to combine. Cut zucchini in half lengthwise, then in half crosswise. Cut each piece into three equal pieces. Add zucchini, 1/2 tbsp (1 tbsp) oil on a parchment-lined baking sheet. Season with 1/2 tsp (1 tsp) garlic salt and pepper. Toss to combine, then arrange in a single layer. Sprinkle over remaining Parmesan-breadcrumb mixture. Roast, in the middle of the oven, until tender-crisp, 10-12 min.
Meanwhile, add pork, 1/2 tsp (1 tsp) garlic salt and remaining Parmesan-breadcrumb mixture to a medium bowl. 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 patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side. **
Once patties are cooked through, add marinara sauce to the pan with patties. Toss patties to coat. Remove the pan from heat, then cover to keep warm.
Halve, then arrange buns on an unlined baking sheet, cut-side up. Toast buns in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)Meanwhile, add mayo and pesto to a small bowl. Stir to combine. Set aside.
Spread half the pesto mayo over bottom buns. Stack spinach and patties on bottom buns, spooning over any remaining marinara from the pan. Close with top buns.Divide Parm burgers and zucchini spears between plates. Sprinkle any remaining Parmesan-mixture over zucchini.Serve remaining pesto mayo on the side for dipping.
