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Smoked Cheddar Pork Burgers on Pretzel Buns

with Dilled Potato Salad & Creamy Honey-Mustard Sauce

Cooking time

30 minutes




1130 /serving

Stack your juicy pork burgers with smoked cheddar to give them instant wow factor. The bouncy pretzel buns add their uniquely malty flavour too, giving the tasty patties a worthy companion! They’re especially delicious when spread with a quick-made honey-mustard mayonnaise. On the side, serve two salads everyone will adore: a fresh leafy one, and a hearty baby potato salad dressed with lots of dill.

We will send you:

  • 285g Ground pork
  • 450g Baby potatoes
  • 100g Shredded red cabbage
  • 1 Bunch of dill
  • 1 Scallion
  • 1 Head of lettuce
  • 15ml Apple cider vinegar
  • 30ml Honey mustard
  • 60ml Mayonnaise
  • 2 Smoked cheddar slices
  • 2 Pretzel buns
  • 8g It’s BBQ Time spice blend (sugar, paprika, salt, onion, cumin, coriander, mustard, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat, Barley

You will need:

Medium pot
Large grill pan (or pan)
Olive oil
Salt & pepper
Total Fat
63 g
Saturated Fat
16 g
1630 mg
Total Carb
97 g
13 g
49 g
10 g
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Boil the potatoes
Bring a medium pot of salted water to a boil. Cut the potatoes into bite-size pieces. Add the potatoes to the boiling water and cook, 11 to 13 minutes, until tender. Drain thoroughly; transfer to a large bowl and set aside to cool.
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Mise en place
While the potatoes cook, heat the BBQ on high, making sure to oil the grill first. Reserving 2 of the largest outer leaves (double for 4 portions), roughly chop the lettuce, discarding the root end. Halve the reserved lettuce leaves crosswise. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green tops. Pick the dill fronds off the stems; roughly chop the fronds, discarding the stems. In a medium bowl, make the creamy honey-mustard sauce by combining the mayonnaise, ½ the honey mustard and ⅓ of the apple cider vinegar; season with S&P to taste.
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Prepare & cook the burger patties
In a large bowl, combine the ground pork and white bottom of the scallion; season with the spice blend and S&P. Gently mix to combine and divide into 2 patties of equal size (double for 4 portions). Add the patties* to the BBQ (or to a large grill pan on medium-high, drizzled with oil) and cook, 5 to 7 minutes per side, until cooked through. Top the patties with the smoked cheddar; continue to cook, 1 to 2 minutes, until the cheese has melted. Transfer to a plate and set aside (wipe out and reserve the grill pan, if using).
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Make the salad
While the patties cook, in a large bowl, combine the remaining vinegar, honey mustard and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the chopped lettuce, cabbage and ½ the dill. Toss well.
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Toast the buns
Add the buns to the BBQ, cut-sides down (or to the reserved grill pan on medium-high, drizzled with oil). Toast, 1 to 2 minutes, until warmed through and beginning to brown.
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Make the potato salad & serve
To the bowl of potatoes, add ½ the creamy honey-mustard sauce, the remaining dill and as many of the green tops of the scallion as you’d like; season with S&P to taste and toss well. Divide the finished potato salad and bun bottoms between your plates. Top each bun bottom with a spoonful of the remaining sauce, a cooked patty, one of the reserved lettuce leaves 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.