Sweet and Savoury Pork Burgers
with Herby Fries and Dijonnaise
Everyone loves a good hamburger, but this one may just change the game! Maple and thyme make pork shine here, while ketchup and Dijonnaise act as major flavour boosters. Throw in a fresh apple-spinach salad and some herby potato wedges, and you'll be second-guessing that classic beef burger next time you have a craving!
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
7 g
Thyme
2 tbsp
Maple Syrup
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Granny Smith Apple
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
113 g
Baby Spinach
2 unit(s)
Russet Potato
4 tbsp
Ketchup
(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Strip thyme leaves from stems, then roughly chop.
- Halve potatoes lengthwise, then cut into 1/4-inch slices.
- Add potatoes and 1 tbsp oil to an unlined 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.)
- Meanwhile, add Dijon and mayo to a small bowl, then stir to combine.
- Add pork, breadcrumbs, half the maple syrup, remaining thyme 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 mixture!)
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
- Meanwhile, core, then cut apple into 1/4-inch slices.
- Add vinegar, remaining maple syrup and 1/2 tbsp (1 tbsp) oil to a large bowl, then whisk to combine.
- Add baby spinach and apples. Season with salt and pepper, then toss to combine.
- Halve buns, then arrange on another unlined 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 the top baking sheet with fries.)
- Spread Dijonnaise over buns. Stack bottom buns with some salad mix, patties, then top buns.
- Divide burgers, herby fries and remaining salad between plates.
- Serve ketchup alongside for dipping.