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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 unit(s)
Russet Potato
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, 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*
Nutrition Values
Utensils
Instructions
- 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.)
- 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.
- 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.
- 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.**
- 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.)
- 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.
