Pork Burgers with Homemade Sauerkraut

Roasted Peppers & Potato Salad

970 cals

35 mins

Description

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!

Contains:

Eggs, Mustard, Sulphites, Wheat, Barley

Ingredients

for 2 servings

(Double for 4 portions)

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)

Nutrition

Total fat	48g
Saturated Fat	10g
Sodium	1190mg
Total carbs	96g
Sugar	10g
Protein	44g
Fibres	10g

Recipe Instructions

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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!