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Clean15
One pot
Gluten Free

Spiced Pork Lettuce Burgers

with Goat Cheese & Arugula-Apple Salad

Cooking time

20 minutes

Servings

2/4

Calories

640 /serving

No buns? No problem! This nutritious take on an all-time classic uses crunchy, vibrant leaves of romaine heart to hold tonight’s mouthwateringly delicious pork burgers. The patties feature ground pork and minced shallots; they’re seasoned with a mixture of spices including paprika, onion salt and a sprinkle of brown sugar before being cooked in the pan. A combination of sour cream and lemon juice does double duty as both salad dressing for our arugula-apple salad and layer of sauce on our patties. This lean, green meal is ready to enjoy in only 20 minutes!

We will send you:

  • 340g Ground pork (High-protein serving)
  • 1 Lemon
  • 1 Shallot (or onion)
  • 1 Romaine heart
  • 57g Green apple slices
  • 90g Baby arugula (or baby spinach)
  • 43ml Sour cream
  • 90g Goat cheese
  • 12g Pork lettuce burger spice blend (paprika, lemon pepper, onion salt, brown sugar, white pepper, garlic, chili powder, black pepper)

Contains: Milk

You will need:

Large pan
Oil
Salt & pepper
Total Fat
40 g
Saturated Fat
16 g
Sodium
750 mg
Total Carbs
27 g
Sugars
14 g
Protein
46 g
Fibres
7 g
Preparation
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Mise en place
Peel, halve and mince the shallot. Juice the lemon. Trim the root end of the lettuce. Keep 4 of the largest outer leaves aside (double for 4 portions); roughly chop the rest.
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Prepare the burgers
In a medium bowl, combine the ground pork and shallots; season with the spice blend and S&P. Using your hands, form the mixture into 2 patties of equal size (double for 4 portions). Transfer to a plate.
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Cook the burger patties
In a large pan, heat a drizzle of oil on medium-high. Add the burger patties* and cook, 3 to 5 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot.
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Make the sauce
In a small bowl, combine the sour cream and as much of the lemon juice as you’d like.
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Make the salad
In a large bowl, combine the arugula, apples and chopped lettuce. Drizzle with ½ the sauce and toss to combine thoroughly; season with S&P to taste.
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Finish & serve
Halve the reserved lettuce leaves crosswise; place 2 halves on each plate to make the bottom ‘bun’. Top with a cooked patty, the remaining sauce, goat cheese, a handful of salad and 2 lettuce halves. Serve the remaining salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.