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Pork and Cheddar Burgers
with Roasted Potato Wedges
Canadian-raised pork, gooey cheddar cheese and caramelized onions, what more could you want? An elegant side of roasted wedges served with a creamy chive dipping sauce makes for a match made in heaven!
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
Brioche Bun
(Contains Egg, Wheat)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
113 g
Onion, sliced
28 g
Spring Mix
460 g
Russet Potato
1 tbsp
Dijon Mustard
(Contains Mustard)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Cranberry Spread
7 g
Chives
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes 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 middle and top of the oven, rotating sheets halfway through.)
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat, then stir in vinegar. Transfer onions to a plate and set aside. Carefully wipe the pan clean.
Meanwhile, add pork, panko and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine. (TIP: If you more tender a firmer patty, add an egg to the mixture!) Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Heat the same pan (from step 2) over medium.When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side. **
Halve buns. Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns. Toast in the top of the oven until cheese melts, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)Meanwhile, stir together cranberry sauce and half the mayo in a small bowl. Set aside. Thinly slice chives.Add chives, Dijon and remaining mayo to another small bowl. Season with salt and pepper, then stir to combine.
Spread cranberry mayo on top buns. Stack spring mix, patties and caramelized onions on bottom buns. Close with top buns.Divide burgers and potato wedges between plates. Serve chive mayo on the side for dipping.
