Pork and Cheddar Burgers
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Pork and Cheddar Burgers

Pork and Cheddar Burgers

with Roasted Potato Wedges

Canadian-raised pork, gooey cheddar cheese and caramelized onions, what more could you want? An elegant side of roasted wedges served with a creamy chive dipping sauce makes for a match made in heaven!

Family Friendly

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


serving amount

250 g

Ground Pork

2 unit

Brioche Bun

(Contains Egg, Wheat)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

113 g

Onion, sliced

28 g

Spring Mix

460 g

Russet Potato

1 tbsp

Dijon Mustard

(Contains Mustard)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

4 tbsp


(Contains Egg, Mustard)

2 tbsp

Cranberry Spread

7 g


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp


0.38 tsp


0.13 tsp


1 tsp



Nutrition Values

Calories1230 kcal
Fat70 g
Saturated Fat20 g
Carbohydrate103 g
Sugar20 g
Dietary Fiber6 g
Protein50 g
Cholesterol140 mg
Sodium1410 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.


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


Roast potato wedges

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 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. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Caramelize onions

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 vinegar. Transfer onions to a plate and set aside. Carefully wipe the pan clean.

Form patties

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 more tender a firmer patty, add an egg to the mixture!) Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).

Cook patties

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. **

Toast buns and make sauces

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, stir together cranberry sauce and half the mayo in a small bowl. Set aside. Thinly slice chives.Add chives, Dijon and remaining mayo to another small bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Spread cranberry mayo on top buns. Stack spring mix, patties and caramelized onions on bottom buns. Close with top buns.Divide burgers and potato wedges between plates. Serve chive mayo on the side for dipping.

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