This week, we're feeling a little fancy and craving a warm-weather meal. We’re infusing our pork patties with a smoky blend of spices before grilling them in the pan. Our bespoke burgers are getting topped with layers of lemony sour cream, a generous helping of goat cheese and a crisp arugula salad. Not that we’re putting on airs, but this meal also boasts a creamy apple and celery salad – a refreshing sidekick to a lighter meal that reminds us of the summer days!
We will send you:
Stalks of celery
Pork rib spice blend
Packets sour cream
You will need:
Salt & Pepper
Mise en place
Zest and juice the lemon. Core the apple and cut into thin slices; drizzle with a little lemon juice to prevent browning. Thinly slice the celery into half-moons on the bias. Peel and mince the shallot. In a bowl, combine the shallot with ½ the remaining lemon juice. In another bowl, combine the sour cream with the remaining lemon juice and as much of the zest as you’d like.
Prep the burgers
In a medium bowl, combine the ground pork with the spice blend; season with S&P. Using your hands, form the mixture into four patties of equal size. Transfer to a plate.
Cook the burgers
In a large pan, heat a drizzle of olive oil on medium. Add the patties and cook, 5 to 7 minutes per side, until browned and cooked through. (Or fire up your BBQ on medium-high and grill for the same amount of time.) Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely tent the cooked patties with foil and set aside in a warm spot.
Make the salad
While the patties cook, toss the apple and celery with ½ the sour cream dressing. Drizzle with olive oil and season with S&P; toss well to combine.
Toast the buns
Heat the pan of reserved fond on medium (pour off any excess oil - you will want just a thin layer of oil in the pan). Working in batches, add the buns to the pan (or directly to the BBQ grill), cut sides down. Toast, 30 seconds to 1 minute, until golden brown.
Finish & serve
In a large salad bowl, toss the arugula with as much of the shallot-lemon mixture as you’d like. Drizzle with olive oil and season with S&P; toss to combine. Top the toasted bun bottoms with the cooked patties, a little of the remaining sour cream dressing, goat cheese, some of the dressed arugula and finish with the bun tops. Serve with the apple-celery salad and any remaining arugula on the side. Bon appétit!
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