Thyme and Pear Pork Burgers
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Thyme and Pear Pork Burgers

Thyme and Pear Pork Burgers

with Goat Cheese, Potato Wedges and Dijonnaise

Pears, thyme, mustard and pork together create a symphony of winter flavours! This dinner brings them all under a bun and makes it a meal with thyme, fries and extra Dijonnaise for dipping.

Tags:
New
Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats
Egg
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

2 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

7 g

Thyme

1 piece

Pear

28 g

Spring Mix

2 piece

Artisan Bun

(Contains Soy, Wheat, Milk)

28 g

Goat Cheese

(Contains Milk)

2 piece

Russet Potato

1 tsp

Garlic Powder

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

½ tbsp

Butter*

(Contains Milk)

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Nutrition Values

Calories1060 kcal
Fat56 g
Saturated Fat15 g
Carbohydrate99 g
Sugar12 g
Dietary Fiber8 g
Protein40 g
Cholesterol120 mg
Sodium1140 mg
Trans Fat0.5 g
Potassium1600 mg
Calcium175 mg
Iron7.25 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
Small Bowl
Medium Bowl
Large Non-Stick Pan

Instructions

Prep and roast potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Strip 1 tbsp (2 tbsp) thyme leaves from stems.Cut potatoes into 1/2-inch wedges.Add potatoes, half the thyme 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. Toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Prep
2

Core, then slice pear into 1/4-inch slices. Add mayonnaise, half the garlic powder and half the mustard to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Form patties
3

Add pork, remaining mustard, remaining garlic powder, breadcrumbs and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).

Cook pears
4

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan to melt. Add pears, remaining thyme and 1/8 tsp (1/4 tsp) sugar. Cook, flipping once, until tender-crisp, 2-3 min. Transfer to a plate. Cover to keep warm.

Cook patties and buns
5

Add patties to the same pan (from step 4). (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.** Meanwhile, halve buns and arrange on another unlined baking sheet, cut-side up. Toast in the top of the oven, until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

Finish and serve
6

Spread half the Dijonnaise on top and bottom buns. Stack pears, patties, goat cheese and spring mix on bottom buns. Close with top buns.Divide burgers and potato wedges between plates. Serve remaining Dijonnaise on the side for dipping.