Maple-Thyme Pork Burgers
with Potato Wedges and Kale-Apple Salad
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!
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
460 g
Russet Potato
2 unit
Brioche Bun
(Contains Egg, Wheat)
1 tbsp
Maple Syrup
7 g
Thyme
1 unit
Granny Smith Apple
1 tsp
Garlic Salt
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
113 g
Baby Kale
1 tbsp
Whole Grain Mustard
(Contains Mustard)
½ tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
3 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce
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.
