Pork Burgers with Homemade Sauerkraut
Roasted Peppers & Potato Salad
Cooking time
35 minutes
Servings
2/4
Calories
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
Strainer
Olive oil
Oil
Salt & pepper
Medium heatproof bowl
Total Fat
48 g
Saturated Fat
10 g
Sodium
1190 mg
Total Carbs
96 g
Sugars
10 g
Protein
44 g
Fibres
10 g
Preparation
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.
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.
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.
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.
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.
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.
