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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
(Contains Soy, Wheat, Milk)
(Contains Egg, Mustard)
Whole Grain Mustard
Not included in your delivery
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.)
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.
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).
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.
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!)
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.