Polish Beef-Pork Burger
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Polish Beef-Pork Burger

Polish Beef-Pork Burger

with Pierogi-Inspired Loaded Potatoes


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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Pork

¼ cup

Panko Breadcrumbs

(Contains Wheat)

56 g

Green Cabbage, shredded

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Yellow Onion

½ cup

Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

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


Not included in your delivery

0.13 tsp



Nutrition Values

Calories960 kcal
Fat55 g
Saturated Fat17 g
Carbohydrate73 g
Sugar7 g
Dietary Fiber7 g
Protein43 g
Cholesterol130 mg
Sodium1860 mg
Trans Fat1 g
Potassium1250 mg
Calcium350 mg
Iron7 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.


  • 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.
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