Sweet and Savoury Pork Burgers
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Sweet and Savoury Pork Burgers

Sweet and Savoury Pork Burgers

with Herby Fries, Dijonnaise and Maple Ketchup

Everyone loves a good hamburger, but this one may just change the game! Maple and thyme make pork shine here, while feeling the love from savoury Dijonnaise and a delectable maple ketchup. Throw in a fresh apple-spinach salad and some herby potato wedges, and this dish may just have you second-guessing that classic beef burger next time you have the craving!

Tags:
Discovery
Allergens:
Milk
Sesame
Soy
Gluten
Egg
Wheat
Mustard
Sulphites

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.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

7 g

Thyme

2 tbsp

Maple Syrup

¼ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

2 unit

Brioche Bun

(Contains Egg, Wheat)

1 unit

Granny Smith Apple

1 tbsp

Dijon Mustard

(Contains Mustard)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

113 g

Baby Spinach

460 g

Russet Potato

4 tbsp

Ketchup

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tsp

Garlic Salt

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

1 tsp

Sugar*

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Nutrition Values

Calories1290 kcal
Fat68 g
Saturated Fat17 g
Carbohydrate130 g
Sugar42 g
Dietary Fiber10 g
Protein52 g
Cholesterol120 mg
Sodium2170 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

Small Bowl
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Bowl

Cooking Steps

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip thyme leaves from stems, then roughly chop. Halve potatoes lengthwise, then cut into 1/4-inch slices. Combine ketchup and half the maple syrup in a small bowl.

Roast fries
2

Add potatoes and 1 tbsp oil to a baking sheet. Season with half the thyme, half the garlic salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)

Make Dijonnaise
3

While fries roast, combine Dijon and mayo in a small bowl.

Make pork patties
4

Add pork, remaining maple syrup, remaining thyme, breadcrumbs, and remaining garlic salt to a medium bowl. Season with pepper, then mix to combine. Form mixture into two 4-inch wide patties (4 patties for 4 ppl). (TIP: If you prefer a firmer patty, add an egg to the mixture!) Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.

Make salad and toast buns
5

While patties cook, core, then cut apple into 1/4-inch slices. Combine vinegar, 1 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add baby spinach and apples. Season with salt and pepper, then toss to combine. Halve buns. Arrange on a baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 3-5 min. (TIP: Keep an eye on buns so they don't burn!) (NOTE: for 4 ppl, add buns to top baking sheet with fries.)

Finish and serve
6

Spread Dijonnaise over buns. Top bottom buns with some salad mix, patties, then top bun . Divide burgers, fries and remaining salad between plates. Serve maple ketchup on the side for dipping.