Pork-and-Cheddar Burgers
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Pork-and-Cheddar Burgers

Pork-and-Cheddar Burgers

with Roasted Potato Wedges

Canadian-raised pork, gooey cheddar cheese and caramelized onions make this a mouth-watering burger. A side of roasted wedges served with a creamy green onion dipping sauce is the perfect accompaniment!

Ingredients: Russet potato • Ground pork • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Yellow onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Green onion • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites).

Allergens:
Milk
Soy
Wheat
Mustard
Sesame
Barley
Oats
Rye
Egg
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

2 unit(s)

Artisan Bun

(Contains Milk, Soy, Wheat May contain Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

113 g

Onion, sliced

28 g

Spring Mix

2 unit(s)

Russet Potato

1 tbsp

Dijon Mustard

(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)

4 tbsp

Italian Breadcrumbs

(Contains Sesame, Soy, Wheat, Barley, Milk, Oats, Rye May contain Sulphites, Tree nuts, Triticale, Egg, Crustaceans, Fish, Mustard, Peanuts)

4 tbsp

Mayonnaise

(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

2 tbsp

Fig Spread

(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)

1 unit(s)

Green Onion

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

0.38 tsp

Salt*

2 tbsp

Oil*

1 tsp

Sugar*

0.13 tsp

Pepper*

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Nutrition Values

Calories1220 kcal
Fat69 g
Saturated Fat20 g
Carbohydrate105 g
Sugar15 g
Dietary Fiber8 g
Protein47 g
Cholesterol135 mg
Sodium1700 mg
Trans Fat0.5 g
Potassium1600 mg
Calcium400 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl

Instructions

Roast potato wedges
1
  • Cut potatoes into 1/2-inch wedges.
  • Add 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.)
Caramelize onions
2
  • 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 from heat, then stir in vinegar.
  • Transfer onions to a plate and set aside. Carefully wipe the pan clean.

 

Form patties
3
  • 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 mixture!)
  • Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Cook patties
4
  • 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.**

 

Toast buns and make sauces
5
  • Halve buns.
  • Arrange on an unlined baking sheet, cut-sides 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 fig spread 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.
Finish and serve
6
  • Spread fig 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 green onion sauce on the side for dipping.
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