Polish Beef-Pork Burger
with Pierogi-Inspired Loaded Potatoes
The quantities provided above are averages only.
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
¼ cup
Panko Breadcrumbs
(Contains Wheat May contain Gluten)
56 g
Green Cabbage, shredded
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Yellow Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
280 g
Sous Vide Potatoes
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Sour Cream
7 g
Chives
Not included in your delivery
0.13 tsp
Sugar*
Nutrition Values
Cooking Steps
- Pat potatoes dry with paper towels.
- Add potatoes, 1/2 tsp garlic salt and 1 tbsp oil (dbl for 4ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat.
- Roast on the middle rack of the oven for 14-16 min, flipping halfway through, until tender and golden-brown.
- Meanwhile, heat a small pot over medium-high heat.
- When hot, add cabbage, vinegar, 2 tbsp water, 1/4 tsp salt and 1/8 tsp sugar (dbl all for 4 ppl).
- Bring to a boil, then cook, stirring occasionally, until cabbage softens and liquid is absorbed, 2-3 min.
- Remove the pot from heat.
- Transfer cabbage to a small bowl.
- Place in the fridge to cool.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- Transfer onions to another small bowl, then set aside.
- Add pork, breadcrumbs and remaining garlic salt to a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture.)
- Season with pepper, then combine.
- Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
- Heat a large non-stick pan over medium. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed!)
- Pan-fry until cooked through, 4-5 min per side.**
- Transfer to plate, then cover to keep warm.
- Meanwhile, halve buns.
- Arrange buns on an 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, top potatoes with cheese.
- Bake, in the middle of the oven, until cheese is melt, 3-4 min.
- Meanwhile, thinly slice chives.
- Stir together mayo, mustard and half the chives together in a small bowl.
- Divide Diijonnaise between buns.
- Stack patties on bottom buns. Top with DIY sauerkraut. Close with top buns
- Divide burgers and potatoes between plates.
- Top potatoes with caramelized onions.
- Dollop sour cream over potatoes.
- Sprinkle remaining chives over potatoes.
