Maple-Thyme Beef Burgers
with Potato Wedges and Kale-Apple Salad- Wheat
- Egg
- Mustard
- Sulphites
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Sesame
- Peanuts
- Crustaceans
- Fish
- Gluten
- Egg
Breakfast sausage flavours in a homemade burger patty. Top burgers with a fried egg to dig into a brunch vibe. Dip golden potato wedges in zesty mayo dip!
Ingredients
250 g
Ground Pork
2 unit(s)
Russet Potato
2 unit(s)
Brioche Bun
(Contains: Wheat, Egg May be present: Soy)
2 tbsp
Maple Syrup
7 g
Thyme
1 unit(s)
Granny Smith Apple
4 g
Garlic Salt
(May be present: Soy, Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Sesame, Peanuts)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Soy, Milk, Sulphites, Wheat, Mustard, Sesame, Crustaceans, Fish, Gluten)
113 g
Baby Kale
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Milk, Sulphites, Wheat, Sesame, Crustaceans, Fish, Gluten, Egg)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Soy, Milk, Wheat, Mustard, Sesame, Fish, Egg)
Not included in your delivery
¼ tsp
Salt and Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Cut potatoes into ½-inch thick wedges. Add potatoes, half the thyme sprigs, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to combine and arrange in a single layer. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of oven, flipping halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway.)
Add mayo and mustard to a small bowl. Season with salt and pepper, then stir to combine. Strip thyme leaves off remaining stems. Core, then cut apple into matchsticks. Add 1/2 tbsp vinegar, 1/2 tbsp maple syrup and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add apples, then toss to coat.
Combine pork, thyme leaves, remaining garlic salt and 1/2 tbsp maple syrup (dbl for 4 ppl) in a medium bowl. Season with pepper. Form mixture into two 5-inch wide patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then patties. Pan-fry, until cooked through, 3-5 min per side.** (TIP: Reduce heat to medium-low if patties are browning too quickly.)
Halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Add kale to the large bowl with apples, then toss to coat. Spread some Dijonnaise on bottom buns, then top with some salad, patties and fried eggs, if using. (NOTE: step 6 is an optional step indicating how to cook a fried egg from your pantry!)' Finish with top buns. Divide burgers, potatoes and remaining salad between plates. Serve remaining Dijonnaise on the side for dipping.
If desired, in Step 4, while buns toast, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan, until melted. Crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The maple-thyme combination in the pork burgers was a delightful surprise, adding a unique and delicious taste.
- Ease of prep: Quick and straightforward to make, with prep time around 45 minutes for most cooks.
- Suggestions: Consider increasing the heat or reducing oil when pan-frying patties for a crispier exterior. Add more seasoning to boost the burger's flavor.
- Portions: Some found the burgers small for the buns; consider making larger patties or using smaller buns.
- Salad: The kale-apple salad was refreshing, but could be improved with additional ingredients like goat cheese or mixed greens.
