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Ready in 25 minutes

Nick’s Pick | Pork Burgers with Creamy Potato Salad

Crunchy Radish Slaw & Dill Pickle

Cooking time

25 minutes




970 /serving

He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Compliments to the condiments on this one. Dill pickle is a no-brainer as a classic burger topping. That smear of mayo keeps things cushy. And a combo of radish matchsticks and shredded cabbage keep that slaw crunch-tastic. All’s to do is drop sizzling ground pork patties onto toasted potato-scallion buns. Then plop down some creamy potato salad sharpened with whole-grain mustard (you’ll love what roasting the spuds does to this standard).

We will send you:

  • 250g Ground pork
  • 450g Baby potatoes
  • 100g Radishes (or French radishes)
  • 150g Shredded green cabbage
  • 60ml Mayonnaise
  • 30ml Apple cider vinegar
  • 30ml Whole-grain mustard
  • 1 Dill pickle
  • 2 Gourmet potato-scallion buns
  • 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)

Contains: Barley, Eggs, Mustard, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
49 g
Saturated Fat
8 g
2180 mg
Total Carb
96 g
11 g
41 g
9 g
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
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Prepare & cook the patties
Meanwhile, in a large bowl, combine the pork, remaining spices and S&P. Form into 2 patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 5 to 7 min. per side, until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Make the slaw
Meanwhile, cut the radishes into matchsticks (or thinly slice). In a medium bowl, combine the cabbage, radishes, vinegar, a drizzle of oil and S&P.
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Toast the buns
In the reserved pan, heat a drizzle of oil on medium. Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
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Make the potato salad
Thinly slice the pickle on an angle. In a second medium bowl, combine the potatoes, mustard, ½ the mayo and S&P.
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Plate your dish
Divide the potato salad and bun bottoms between your plates. Top each bun bottom with the remaining mayo, a patty, the pickle, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.