Jalapeño Popper Pork Burgers
with Sweet Potato Rounds
This classic appetizer just got upgraded to the burger section of the menu! Enjoy the explosion of flavour in these juicy pork burgers and sweet potato rounds.
Ingredients: Sweet 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) • Yellow onion • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Jalapeno pepper • Garlic salt (salt, garlic powder, 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
4 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Jalapeño
2 unit(s)
Artisan Bun
(Contains: Milk, Soy, Wheat May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
90 mL
Dill Pickle, sliced
2 unit(s)
Sweet Potato
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
4 tbsp
Italian Breadcrumbs
(Contains: Milk, Soy, Wheat, Oats, Rye, Sesame, Barley May contain traces of: Mustard, Soy, Sulphites, Egg, Fish, Peanuts, Triticale, Crustaceans, Tree nuts)
28 g
Spring Mix
4 g
Garlic Salt
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Peanuts, Triticale, Tree nuts, Wheat)
1 unit(s)
Yellow Onion
Not included in your delivery
½ tsp
Salt*
1.33 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Cut sweet potatoes into 1/4-inch rounds.
- To a foil-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper.
- Broil in the middle of the oven for 15-16 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, broil in the middle and bottom of the oven, rotating sheets halfway through.)
- Peel, then chop half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Meanwhile, core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- In a medium bowl, add pork, onions, breadcrumbs, 1/2 tsp (1 tsp) salt and half the jalapeños. Season with pepper, then combine. (TIP: If you prefer more tender patties, add an egg to the mixture.)
- Form mixture into two (four) 4-inch-wide patties.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tsp (2 tsp) oil, then patties. Pan-fry for 4-6 min, until golden and cooked through.**
- In a small bowl, combine cream cheese, cheddar cheese, remaining jalapeños and remaining garlic salt.
- Halve buns.
- Arrange on an unlined baking sheet, cut-side up.
- Toast buns in the bottom of the oven for 2-3 min, until golden. (TIP: Keep an eye on buns so they don't burn.)
- Spread cream cheese mixture over bottom buns, then stack with patties, pickles and spring mix. Close with top buns.
- Divide burgers and sweet potato rounds between plates.
