Cheesy Tourtière-Inspired Pork Burgers
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Cheesy Tourtière-Inspired Pork Burgers

Cheesy Tourtière-Inspired Pork Burgers

with Apple Chutney and Roasted Potatoes

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.

Tags:
Discovery
Allergens:
Egg
Wheat
Sulphites
Milk
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

2 piece

Brioche Bun

(Contains Egg, Wheat)

400 g

Yellow Potato

28 g

Spring Mix

1 piece

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*

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Nutrition Values

Calories1320 kcal
Fat80 g
Saturated Fat26 g
Carbohydrate102 g
Sugar19 g
Dietary Fiber8 g
Protein50 g
Cholesterol140 mg
Sodium1750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Small pot
Large Bowl
Large Non-Stick Pan
Small Bowl

Instructions

Roast potatoes
1

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.

Make chutney
2

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.

Prep and cook patties
3

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.**

Toast buns and make dipping sauce
4

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.

Finish and serve
5

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.