Cheesy Tourtière-Inspired Pork Burgers
with Apple Chutney and Roasted Potatoes- Egg
- Wheat
- Sulphites
- Milk
- Mustard
Inspired by the classic French-Canadian pie, tourtière, this burger is topped with white cheddar and a grainy mustard-laced chutney. Served with garlicky roasted potatoes and a crunchtastic crispy shallot sauce for dipping, you'll be salivating before you have even taken that first bite.
Ingredients
250 g
Ground Pork
2 unit(s)
Brioche Bun
(Contains: Egg, Wheat)
400 g
Yellow Potato
28 g
Spring Mix
1 unit(s)
Gala Apple
56 g
Crispy Shallots
(Contains: Sulphites, Wheat)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
2 tbsp
Whole Grain Mustard
(Contains: Mustard)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tsp
Pumpkin Pie Spice Mix
1 tsp
Garlic Salt
Not included in your delivery
1 tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
Meanwhile, core, then coarsely grate apple.Heat a small pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, apple, vinegar and 1 tsp (2 tsp) sugar. Reduce heat to medium.Cook, stirring often, until apple softens and liquid has absorbed, 3-4 min. Season with salt and pepper, to taste. Remove from heat, then stir in half the whole grain mustard.
Add pork, Pumpkin Spice Mix, remaining garlic salt, and three-quarters of the crispy shallots to a large bowl. Season with salt and pepper, then combine.Form mixture into two 5-inch-wide-patties (4 patties for 4 ppl).Heat a large non-stick pan over medium-high heat.When hot, add patties to the dry pan. Reduce heat to medium. Pan-fry for 4 min, then flip patties. Sprinkle cheese over patties. Cover and cook until cheese is melted and patties are cooked through, 4-6 min.**
While patties cook, halve brioche buns.Arrange on another 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 remaining mustard to a small bowl. Season with salt and pepper, then stir to combine.
Spread some of the dipping sauce over top buns.Spread apple chutney on bottom buns.Stack bottom buns with patties and spring mix. Close with top buns.Divide burgers, potatoes and dipping sauce between plates. Sprinkle remaining crispy shallots over dipping sauce.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the unique combination of pork, apple chutney, and pumpkin spice, creating a delightful blend of savory and sweet flavors.
- Ease of prep: The recipe was straightforward, with customers appreciating learning how to make apple chutney.
- Suggestions: Consider reducing the amount of mustard and pumpkin spice to balance flavors; chop the apple instead of grating for better chutney texture.
- Portions: Some found there were too many potatoes; consider offering more variety in side dishes.
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