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Pork Burgers with Homemade Sauerkraut

Roasted Peppers & Potato Salad

Cooking time

35 minutes




970 /serving

The hamburger owes its name to the city of Hamburg, so it’s only fitting that we give the classic sandwich a scrumptious German twist! Our handcrafted pork burger is enhanced with roasted peppers and savoury homemade sauerkraut and gently laid inside a perfectly toasted bun. It's served with a warm potato salad filled with crunchy celery and drizzled with a whole-grain mustard vinaigrette. Everyone around the table will surely be saying “Danke schön” (thank you very much) for a dish this delightful!

We will send you:

  • 285g Ground pork
  • 450g Potatoes
  • 1 Garlic clove
  • 2 Celery stalks
  • 200g Shredded green cabbage
  • 2 Roasted peppers
  • 60ml Apple cider vinegar
  • 15ml Whole-grain mustard
  • 5g Brown sugar
  • 2 Classic hamburger buns
  • 1.5g A Stroll Through Berlin spice blend (spices, mustard, sea salt, sugar, allspice, garlic, onion)

Contains: Eggs, Mustard, Sulphites, Wheat, Barley

You will need:

Medium pot
Large high-sided pan
Olive oil
Salt & pepper
Medium heatproof bowl
Total Fat
48 g
Saturated Fat
10 g
1190 mg
Total Carbs
96 g
10 g
44 g
10 g
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Mise en place
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Thinly slice the celery crosswise. Thinly slice the roasted peppers. Mince the garlic.
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Boil the potatoes
Add the potatoes to the pot of boiling water and boil, 12 to 15 minutes, until tender when pierced with a fork. Drain thoroughly and return to the pot. Set aside to cool slightly.
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Make the sauerkraut
While the potatoes boil, in a large, high-sided pan, combine the cabbage, brown sugar, ¾ of the apple cider vinegar and ½ cup water (double for 4 portions); season with S&P. Bring to a boil. Transfer to a medium heatproof bowl and set aside to marinate, stirring occasionally, for at least 10 minutes, while you complete the next steps; season with S&P to taste. Wipe out and reserve the pan.
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Prepare & cook the patties
While the sauerkraut marinates, in a large bowl, combine the ground pork, garlic and spice blend; season generously with S&P. Using your hands, form the mixture into 2 equal-sized patties (double for 4 portions). In the reserved pan, heat a drizzle of oil on medium-high. Add the patties* to the pan and cook, partially covered, 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside in a warm spot.
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Make the potato salad
While the patties cook, in a small bowl, make the vinaigrette by whisking together the whole-grain mustard, remaining apple cider vinegar and 4 tbsp olive oil (double for 4 portions). To the pot of cooled potatoes, add the celery and as much vinaigrette as you’d like; season with S&P to taste and toss well. Transfer to a serving bowl.
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Toast the buns & serve
Heat the reserved pan of fond on medium. Add the buns, cut-sides down (if the pan seems dry, add a drizzle of oil). Toast, 1 to 2 minutes, until golden brown. Divide the bun bottoms between your plates; top each bun bottom with a burger patty, a spoonful of the sauerkraut, the roasted peppers and a bun top. Serve the potato salad and any remaining sauerkraut on the side. Bon appétit!

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