St.Jean Baptiste Cheesy Blueberry Burgers
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St.Jean Baptiste Cheesy Blueberry Burgers

St.Jean Baptiste Cheesy Blueberry Burgers

with Crispy Potato Wedges and Mustard-Mayo Dipper

Celebrate St. Jean Baptiste Day with a satisfying summery burger! Sweet blueberry paired with sharp whole grain mustard makes a saucy topping, and white cheddar, pickled onions and crispy potato wedges add the summery vibe.

Tags:
BBQ Contest
Discovery
Allergens:
Sulphites
Mustard
Egg
Barley
Milk
Oats
Rye
Sesame
Soy
Wheat

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

Preparation Time35 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

2 unit(s)

Russet Potato

1 tbsp

BBQ Seasoning

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

1 unit(s)

Shallot

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 unit(s)

Blueberry Jam

1 tbsp

Whole Grain Mustard

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

4 tbsp

Mayonnaise

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

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

2 unit(s)

Artisan Bun

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

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

28 g

Spring Mix

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Salt*

2 tsp

Sugar*

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Nutrition Values

Calories1220 kcal
Fat66 g
Saturated Fat20 g
Carbohydrate112 g
Sugar24 g
Dietary Fiber7 g
Protein46 g
Cholesterol135 mg
Sodium1670 mg
Trans Fat0.5 g
Potassium1600 mg
Calcium400 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.

Utensils

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

Instructions

Prep and roast wedges
1
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes, half the BBQ seasoning 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 bottom and middle of the oven, rotating sheets halfway through.)
Pickle shallots
2
  • Peel, then cut shallot into 1/8-inch slices.
  • Add shallots, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
  • Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
Make sauces
3
  • Add blueberry jam, half the mustard and 1/2 tsp (1 tsp) pickling liquid to a small bowl. (NOTE: It's okay if pickling liquid is still hot.) Season with salt and pepper, then stir to combine.
  • Add mayo and remaining mustard to another small bowl. Season with salt and pepper, then stir to combine.
Form and cook patties
4
  • Heat a large non-stick pan over medium heat.
  • While the pan heats, add pork, breadcrumbs and remaining BBQ seasoning to a large bowl. Season with salt and pepper, then combine.
  • Form mixture into two (four) 5-inch-wide patties.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until golden brown, 5-6 min.
  • Flip patties, then continue cooking until cooked through, 5-6 min.**
Toast buns and melt cheese
5
  • Meanwhile, line another baking sheet with parchment paper.
  • Halve buns and arrange on the prepared baking sheet.
  • Sprinkle cheese over top buns.
  • After flipping patties, toast buns in the top of the oven until cheese melts and buns are golden, 4-5 min. (TIP: Keep an eye on buns so they don't burn.)
Finish and serve
6
  • Spoon blueberry sauce over patties.
  • Remove shallots from pickling liquid.
  • Spread some mustard-mayo on bottom buns.
  • Stack spring mix, shallots and patties on bottom buns. Close with top buns.
  • Serve potato wedges alongside with remaining mustard-mayo for dipping.
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