Pork, Emmental & Apple Burgers with Herby Mayonnaise
French Bean & Champagne Vinegar Salad
Cooking time
20 minutes
Servings
2/4
Calories
1110 /serving
One bite of this satisfying gourmet burger and you’ll never look at another drive-through. It really is THAT good: a juicy, bouncy pork patty studded with apple and Emmental, then dressed in a creamy, indulgent fresh-herb mayo, topped with leafy greens and served in the perfect burger bun. And for an extra hit of freshness, the rest of the French-bean and baby-lettuce salad on the side, drizzled with Champagne vinegar dressing and tossed with crunchy walnuts. Set us a place, we’re coming over.
We will send you:
- 285g Ground pork
- 60g Baby lettuce
- 14g Herb medley (parsley, mint, cilantro)
- 57g Diced apples
- 200g Trimmed French beans
- 60ml Mayonnaise
- 25g Walnuts
- 18g Breadcrumbs
- 15ml Champagne vinegar
- 60g Grated Emmental
- 2 Classic hamburger buns
- 7g Signature pork burger spice blend (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, parsley, thyme, rosemary, oregano, sunflower oil, orange oil)
Contains: Egg, Milk, Mustard, Sulphites, Walnuts, Wheat, Barley, Oat
You will need:
Medium pan
Large pan
Olive oil
Oil
Salt & pepper
Total Fat
72 g
Saturated Fat
16 g
Sodium
970 mg
Total Carbs
73 g
Sugars
16 g
Protein
50 g
Fibres
9 g
Preparation
Cook the burgers
Heat a drizzle of oil in a large pan on medium. Finely chop the apples. In a large bowl, combine the ground pork, apples, breadcrumbs and Emmental; season with ¾ of the spice blend and S&P. Using your hands, form the mixture into 2 equal-sized patties (double for 4 portions). Place the patties* in the pan and cook, 5 to 7 minutes per side, until browned and cooked through, making sure to flip frequently so the cheese doesn’t burn. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
Cook the beans & walnuts
While the burgers cook, heat a drizzle of oil in a medium pan on medium-high. Add the French beans; season with the remaining spice blend and S&P. Cook, stirring occasionally, 2 to 3 minutes. Add the walnuts and cook, stirring frequently, 2 to 3 minutes, until the French beans are crisp-tender and the walnuts are lightly browned. Transfer to a large bowl to cool.
Mise en place
While the burgers continue to cook, pick the mint leaves off the stems. Finely chop the mint leaves, parsley and cilantro leaves and stems. In a small bowl, combine the mayonnaise, herbs and 1 tsp water (double for 4 portions); season with S&P to taste.
Make the salad
To the bowl of beans, add the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the baby lettuce and toss to combine.
Toast the buns & serve
Heat a drizzle of oil in the reserved pan on medium. Add the buns, cut sides down. Toast, 1 to 2 minutes, until golden brown. Place a bun bottom on each plate; top with a spoonful of mayonnaise, a burger patty, a spoonful of salad and the bun tops. Serve the remaining salad and any remaining mayonnaise on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
