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Pork & Caramelized Onion Lettuce Burgers

with Roasted Sweet Potatoes & Balsamic Mayo

Cooking time

25 minutes




840 /serving

The fixings are in on these luscious ground pork burgers. You’ve got three of everyone’s favourite toppings to work with: caramelized onions for a savoury, sweet tang, slices of mushrooms fried to golden brown, and a melty layer of Swiss cheese, of course. You’ll pack those seasoned, pan-browned patties between two lettuce leaves, with a brilliant balsamic mayo to keep it all in place. Round it out with cubes of hot-roasted sweet potatoes (yup, there’s extra mayo to dip into).

We will send you:

  • 340g Ground pork (high-protein serving)
  • 170g Mushrooms
  • 200g Diced sweet potatoes
  • 1 Head of lettuce
  • 60ml Mayonnaise
  • 15ml Balsamic vinegar
  • 25g Caramelized onions
  • 45g Grated Swiss cheese
  • 8g From Paris to Pskov spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Contains: Eggs, Milk, Mustard, Sulphites

You will need:

Large pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
61 g
Saturated Fat
14 g
660 mg
Total Carbs
32 g
9 g
44 g
6 g
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Roast the sweet potatoes
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until tender when pierced with a fork.
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Prepare the patties
While the sweet potatoes roast, in a medium bowl, combine the ground pork with ½ the remaining spice blend and S&P. Using your hands, form the mixture into 2 patties of equal size (double for 4 portions).
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Cook the patties
In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, partially covered, 3 to 5 minutes on the first side. Flip and top evenly with the Swiss cheese. Cook, partially covered, 3 to 5 minutes, until cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the patties cook, thinly slice the mushrooms. In a small bowl, make the balsamic mayo by combining the mayonnaise and balsamic vinegar; season with S&P to taste.
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Sauté the mushrooms
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the mushrooms; season with the remaining spice blend and S&P. Sauté, stirring occasionally, 3 to 4 minutes, until golden brown and softened.
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Assemble & serve
Separate the lettuce leaves, discarding the root end. Place two lettuce leaves on each plate. Top with a patty, a spoonful of balsamic mayo, equal portions of the sautéed mushrooms and caramelized onions and two more lettuce leaves. Serve with the roasted sweet potatoes on the side and the remaining balsamic mayo for dipping. Bon appétit!

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