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Easy prep

Pork, Emmental & Apple Burgers with Herby Mayonnaise

French Bean & Champagne Vinegar Salad

Cooking time

20 minutes




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:

  • 570g Ground pork
  • 120g Baby lettuce
  • 28g Herb medley (parsley, mint, cilantro)
  • 114g Diced apples
  • 400g Trimmed French beans
  • 120ml Mayonnaise
  • 50g Walnuts
  • 36g Breadcrumbs
  • 30ml Champagne vinegar
  • 120g Grated Emmental
  • 4 Classic hamburger buns
  • 14g 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:

2 Large pans
Olive oil
Salt & pepper
Total Fat
72 g
Saturated Fat
16 g
970 mg
Total Carbs
73 g
16 g
50 g
9 g
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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 4 equal-sized patties. 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.
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Cook the beans & walnuts
While the burgers cook, heat a drizzle of oil in another large 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.
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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 2 tsp water; season with S&P to taste.
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Make the salad
To the bowl of beans, add the vinegar and 6 tbsp olive oil; season with S&P to taste. Add the baby lettuce and toss to combine.
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Toast the buns & serve
Heat a drizzle of oil in the reserved pan on medium. Working in batches, 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.