Pork Sausage Patty Burgers with Caramelized Onion
Crisp Salad & Balsamic Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
1060 /serving
Define burger. How about a soft bun, a juicy patty and the deepest satisfaction known to mankind? Beyond those basics, all sorts of sumptuous variations are possible. Take these pork-tastic numbers, made from mild Italian-spiced sausage meat, pan-browned and covered in melted white cheddar cheese. It gets even better when you cook up onion and garlic until caramelized for a sweet-savoury topping, prepare spiced mayo for spreading and then tuck everything into a toasted garlic focaccia bun. A balsamic-dressed salad stands on the side.
We will send you:
- 300g Mild Italian pork sausage meat
- 90g Radishes
- 1 Garlic clove
- 1 Onion (or shallot)
- 1 Head of lettuce
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 60ml Mayonnaise
- 30g Grated cheddar
- 2 Garlic focaccia buns
- 5g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat, Barley, Rye
You will need:
Oil
Medium pot
Salt & pepper (S&P)
Large oven-safe pan
Total Fat
75 g
Saturated Fat
16 g
Sodium
1870 mg
Total Carb
65 g
Sugars
10 g
Protein
35 g
Fibre
7 g
Preparation
Caramelize the onion
Peel, halve and thinly slice the onion. Mince the garlic. In a medium pot, heat a drizzle of oil on medium. Sauté the onion and garlic, 8 to 10 min., until caramelized; season with ½ the spices. Set aside in a warm spot.
Mise en place
Meanwhile, reserving 2 of the largest outer leaves (double for 4 portions), trim the root end of the lettuce; halve the leaves crosswise and roughly chop the rest. Thinly slice the radishes crosswise; place in a bowl of cold water. In a small bowl, make the spiced mayo by combining the mayo and remaining spices.
Prepare & cook the patties
Preheat the oven to broil. Form the sausage meat into 2 patties (double for 4 portions). In a large, oven-safe pan, heat a drizzle of oil on medium-high. Cook, 4 to 6 min. per side, or until browned and almost cooked through. Top with the cheese. Broil, 1 to 2 min., until the cheese has melted and the patties* are cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits in the pan. Reserve the pan.
Toast the buns
Heat the same pan on medium-high. Toast the buns, cut-sides down, 1 to 2 min., until golden brown.
Make the salad
Meanwhile, drain the radishes and pat dry with paper towel. In a large bowl, combine the chopped lettuce, radishes, vinaigrette and S&P.
Plate your dish
Divide the buns between your plates and spread with the spiced mayo. Top the bun bottoms with a patty, the caramelized onion, remaining lettuce and a bun top. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
