Pork and Cheddar Burgers
with Roasted Sweet 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 green onion 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 Gluten, Egg, Milk)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
113 g
Onion, sliced
28 g
Spring Mix
340 g
Sweet Potato
1 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
¼ cup
Italian Breadcrumbs
(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
2 tbsp
Cranberry Spread
1 unit
Green Onion
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 sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined 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 (2 tbsp) oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp (2 tsp) sugar 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, breadcrumbs and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine. (TIP: If you want a more tender 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 another 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 green onions.Add green onions, 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 sweet potato wedges between plates. Serve green onion sauce on the side for dipping.
