Sugar Shack Maple and Cheese Curd Pork Burgers
with Maple-Mustard Roasted Potatoes- Soy
- Wheat
- Milk
- Mustard
- Barley
- Rye
- Sesame
- Oats
All aboard the sugar shack express! This meal inspired by the Quebecois feast celebrates the magic of maple syrup. We've also borrowed flavours from another Quebecois fave—poutine. The pork burger patty is seared and then cooked in a rich gravy while squeaky cheese curds melt on top. A side of roasted potatoes tossed in a maple-mustard butter completes this feast.
Ingredients
250 g
Ground Pork
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk)
2 unit(s)
Russet Potato
1 unit(s)
Shallot
7 g
Chives
56 g
Cheese Curds
(Contains: Milk)
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
2 tbsp
Italian Breadcrumbs
(Contains: Soy, Wheat, Milk, Barley, Rye, Sesame, Oats)
1 tbsp
All-Purpose Flour
(Contains: Wheat)
1 unit(s)
Beef Broth Concentrate
1 tsp
Garlic Salt
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
Meanwhile, peel, then thinly slice shallot.Finely chop chives.Add pork, breadcrumbs, half the maple syrup, half the mustard, half the chives and remaining garlic salt to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to mixture!) Season with pepper, then combine.Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Heat a medium non-stick pan (use large pan for 4 ppl) over medium heat.When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec. Add patties. Pan-fry until lightly charred, 2-3 min per side. (NOTE: It’s okay if patties don't cook all the way through in this step.)Remove from heat. Transfer to a plate.
Reheat the same pan over medium. Add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.Add shallots. Cook, stirring often, until golden-brown, 1-2 min.Sprinkle flour over shallots. Stir to coat.Slowly add 3/4 cup (1 1/2 cups) water and broth concentrate. Stir to combine. Cook gravy, stirring often, until simmering, 1 min. Return patties to the pan. Cover and cook, 3 min.Flip patties, then top with cheese curds. Cover and continue to cook until cheese is melted and patties are cooked through,3-4 min.**
Meanwhile, halve buns. Arrange on another unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)While buns toast, add 1 tbsp (2 tbsp) butter to a medium microwavable bowl. Microwave on high until melted, 20-30 sec. Add remaining maple syrup, remaining mustard and remaining chives to melted butter. Stir to combine.
Add potatoes to the bowl with maple-mustard butter. Season with salt and pepper, then toss to coat.Stack patties on bottom buns, then spoon some gravy over top. Close with top buns.Divide burgers and potatoes between plates.Serve any remaining gravy on the side for dipping.
