Sweet and Savoury Pork Burgers
with Herby Fries, Dijonnaise and Maple Ketchup- Milk
- Sesame
- Soy
- Gluten
- Egg
- Wheat
- Mustard
- Sulphites
Everyone loves a good hamburger, but this one may just change the game! Maple and thyme make pork shine here, while feeling the love from savoury Dijonnaise and a delectable maple ketchup. Throw in a fresh apple-spinach salad and some herby potato wedges, and this dish may just have you second-guessing that classic beef burger next time you have the craving!
Ingredients
250 g
Ground Pork
7 g
Thyme
2 tbsp
Maple Syrup
¼ cup
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten)
2 unit
Brioche Bun
(Contains: Egg, Wheat)
1 unit
Granny Smith Apple
1 tbsp
Dijon Mustard
(Contains: Mustard)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
113 g
Baby Spinach
460 g
Russet Potato
4 tbsp
Ketchup
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tsp
Garlic Salt
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip thyme leaves from stems, then roughly chop. Halve potatoes lengthwise, then cut into 1/4-inch slices. Combine ketchup and half the maple syrup in a small bowl.
Add potatoes and 1 tbsp oil to a baking sheet. Season with half the thyme, half the garlic salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)
While fries roast, combine Dijon and mayo in a small bowl.
Add pork, remaining maple syrup, remaining thyme, breadcrumbs, and remaining garlic salt to a medium bowl. Season with pepper, then mix to combine. Form mixture into two 4-inch wide patties (4 patties for 4 ppl). (TIP: If you prefer a firmer patty, add an egg to the mixture!) Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.
While patties cook, core, then cut apple into 1/4-inch slices. Combine vinegar, 1 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add baby spinach and apples. Season with salt and pepper, then toss to combine. Halve buns. Arrange on a baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 3-5 min. (TIP: Keep an eye on buns so they don't burn!) (NOTE: for 4 ppl, add buns to top baking sheet with fries.)
Spread Dijonnaise over buns. Top bottom buns with some salad mix, patties, then top bun . Divide burgers, fries and remaining salad between plates. Serve maple ketchup on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the burger's unique sweetness and thyme-maple combo, though some found it too sweet; the Dijonnaise was a hit.
- Ease of prep: Simple to make, though some noted it involved multiple steps and dishes; potato cooking time may need adjusting.
- Suggestions: Consider adding grated or sliced apple to the patties for extra moisture; try fig jam as an optional topping.
- Portions: Salad portion was generous, sometimes too much; some found the overall meal satisfying while others wanted larger servings.
- Sides: The herbed potato wedges were popular; many enjoyed the apple-spinach salad, but some found the dressing too acidic.
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