German-Inspired Beef and Pork Burgers
with Mustard-Pickle Sauce and Braised Red Cabbage
The beef and pork patties have a secret ingredient: crispy shallots! These succulent patties are stacked between brioche buns with crispy bacon and a punchy sauce of diced pickles, mustard and mayo. A side of sweet-and-savoury braised cabbage with apples and bacon completes this German-inspired feast!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
100 g
Bacon Strips
2 unit
Brioche Bun
(Contains Egg, Wheat)
1 unit
Gala Apple
113 g
Yellow Onion
113 g
Red Cabbage, shredded
90 mL
Dill Pickle, sliced
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
½ tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut apple into 1/4-inch pieces. Peel, then cut onion into 1/4-inch slices. Drain pickles, reserving brine in a small bowl. Finely chop half the pickles. Add mayo, mustard and chopped pickles to the bowl with pickle brine. Season with salt and pepper, then stir to combine. Set aside. On a separate cutting board, cut bacon strips in half crosswise. (TIP: Use kitchen shears to cut bacon with ease!)
Heat a large pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 2-3 min. Add cabbage, vinegar, 1 tsp sugar and 1/2 cup water (dbl both for 4 ppl). Season with salt and pepper. Cover and cook, stirring occasionally, until cabbage is tender-crisp, 8-10 min. Add apples and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until apples are tender and water has evaporated, 1-2 min. Remove from heat. Transfer cabbage mixture to a plate, then cover to keep warm.
Meanwhile, arrange bacon strips on a foil-lined baking sheet. (TIP: For easy clean-up, leave foil overhanging on all sides!)Roast in the top of the oven until crispy, 14-16 min.** Using tongs, transfer bacon to a paper towel-lined plate. When bacon is cool enough to touch, pat dry, then crumble half the bacon into bite-sized pieces. Set aside.
Meanwhile, open one side of the package of crispy shallots. Using a rolling pin or a heavy-bottomed pan, crush crispy shallots in their package until broken into fine crumbs. Add beef and pork mix, crispy shallot crumbs, Smoked Paprika-Garlic Blend and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.** Remove from heat. Meanwhile, halve buns. Arrange buns directly on the middle rack of the oven, cut-side up. Toast until golden-brown, 3-5 min. (TIP: Keep an eye on buns so they don't burn!)
Stir crumbled bacon into cabbage. Spread mustard-pickle sauce on buns. Stack patties and remaining bacon strips on bottom buns. Close with top buns. Divide burgers and braised cabbage between plates. Serve remaining pickles alongside.
