Beef-and-Pork Burgers
with DIY Sauerkraut and Pierogi-Inspired Potatoes
Ingredients: Russet potato • Ground beef and pork mix (beef, pork) • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Yellow onion • Green cabbage • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef and Pork Mix
⅓ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
56 g
Green Cabbage, shredded
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
1 unit(s)
Yellow Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
4 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 unit(s)
Artisan Bun
(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)
7 g
Chives
2 unit(s)
Russet Potato
Not included in your delivery
1.13 tsp
Sugar*
⅓ tsp
Salt*
⅓ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet).
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Heat a large non-stick pan over medium.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions.
- Cook for 3-4 min, stirring occasionally, until slightly softened.
- Add 1 tsp (2 tsp) sugar and season with salt.
- Cook for 3-4 min, stirring occasionally, until onions are dark golden.
- Transfer onions to another small bowl.
- While onions are caramelizing, heat a small pot over medium-high.
- When hot, add cabbage, vinegar, 2 tbsp water, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) sugar.
- Cook for 2-3 min, stirring occasionally, until cabbage softens and liquid is absorbed.
- Transfer cabbage to a small bowl.
- To a medium bowl, add beef and pork mix, panko and remaining garlic salt. Season with pepper, then combine. (TIP: If you prefer firmer patties, add an egg to the mixture.)
- Form mixture into 2 (4) 4-inch-wide patties.
- In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium-high. When the pan is hot, add patties.
- Cook for 3-5 min per side, until cooked through.**
- Transfer to plate, then cover to keep warm.
- Meanwhile, halve buns.
- Arrange buns on an unlined baking sheet, cut-sides up.
- Toast buns in the top of the oven for 3-4 min, until golden. (TIP: Keep an eye on buns so they don't burn!)
- Meanwhile, top potatoes with cheese.
- Toast in the middle of the oven for 3-4 min, until cheese melts.
- Meanwhile, thinly slice chives.
- To a small bowl, add mayo, mustard and half the chives.
- Divide half the Dijonnaise 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 and remaining Dijonnaise.
- Sprinkle remaining chives over potatoes.
