These pork burgers get a nice dose of sweetness from our fig jam while the gentle tartness of the yogurt dip is uncomplicated perfection! The side of veggies spears is ideal for a summer day.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Brioche Bun(ContainsWheat/Blé, Egg/Oeuf)
Indian Spice Blend(ContainsMustard/Moutarde)
Before starting, preheat your broiler to high. Wash and dry all produce.
Cut cucumbers into quarters, lengthwise. Peel, then cut carrot in half, crosswise. Cut each half, lengthwise, into 1/2-inch spears. Finely chop cilantro.
Combine pork, panko, half the Indian Spice Mix and half the cilantro in a large bowl. Season with pepper and 1/4 tsp salt (dbl for 4 ppl). Form mixture into 2 equal-size patties (4 patties for 4 ppl).
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.**
While the patties cook, add 1/4 tsp Indian Spice Mix (dbl for 4 ppl), remaining cilantro, yogurt and sour cream to a medium bowl. Season with salt and pepper, then stir to combine. (TIP: Add 1/4 tsp of sugar, if desired.)
When patties are almost done, halve buns. Arrange on a baking sheet, cut-side up. Broil in the top of the oven, until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
Spread some butter on the top and bottom buns. Spread half the fig jam (use all for 4 ppl) on top buns. Place patties on the bottom buns, then top with some yogurt dip, baby field greens and top buns. Serve veggie spears and remaining dip alongside.