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Spiced Pork Burgers

with Goat Cheese and Arugula

Cooking time

35 minutes

Servings

4

Calories

600 /serving

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:

  • 510g Grund pork
  • 60g Baby arugula
  • 4 Stalks of celery
  • 1 Lemon
  • 1 Dry shallot
  • 1 Apple
  • 21g Pork rib spice blend
  • 90g Goat cheese
  • 2 Packets sour cream
  • 4 Hamburger buns
  • You will need:

    Olive oil
    Salt & Pepper
    Large pan
    Zester
    Total Fat
    19 g
    Saturated Fat
    10 g
    Sodium
    388 mg
    Total Carbs
    35 g
    Sugars
    9 g
    Protein
    46 g
    Preparation
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    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.
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    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.
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    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.
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    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.
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    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.
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    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!