Pork and Cheddar Burgers
with Roasted Sweet Potato Salad- Egg
- Wheat
- Milk
- Sulphites
- Mustard
Canadian-raised pork, gooey cheddar cheese and caramelized onions, what more could you want? An elegant side of roasted sweet potatoes tossed with crisp spring mix and a sweet red wine vinaigrette makes for a match made in heaven!
Ingredients
250 g
Ground Pork
2 unit
Brioche Bun
(Contains: Egg, Wheat)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
113 g
Onion, sliced
56 g
Spring Mix
170 g
Sweet Potato
1 tbsp
Dijon Mustard
(Contains: Mustard)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
28 g
Sunflower Seeds
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
¼ cup
Dried Cranberries
Not included in your delivery
3 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
1.25 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 22-24 min.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 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. Remove the pan from heat, then stir in half the vinegar. Transfer onions to a plate and set aside. Carefully wipe the pan clean.
Meanwhile, add pork, panko and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Heat the same pan (from step 2) 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. **
Halve buns. Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns. Toast in the top of the oven until cheese melts, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)Meanwhile, add remaining vinegar, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
Add spring mix, sunflower seeds, dried cranberries and sweet potatoes to the bowl with dressing. Toss to combine. Spread mayo and Dijonon top buns. Stack patties and onions on bottom buns. Close with top buns. Divide burgers and salad between plates.
