with Secret Sauce and Potato Wedges
This crispy bacon-topped pork burger is putting the 'ham' back in hamburger! Pair it with our creamy secret sauce and some spiced potato wedges, and burger night may never be the same! Ingredients: Russet potato • Ground pork • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Utensils
Tags
Ground Pork
250 g
Artisan Bun
2 unit(s)
Russet Potato
2 unit(s)
Spring Mix
28 g
Cheddar Cheese, shredded
0.5 cup
Crispy Shallots
28 g
Mayonnaise
4 tbsp
Ketchup
2 tbsp
Dill Pickle, sliced
90 mL
Panko Breadcrumbs
0.33 cup
Southwest Spice Blend
6 g
Bacon Strips
100 g
Pepper
0.125 tsp
Oil
2.5 tbsp
Salt
0.375 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Southwest Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden.
- Meanwhile, to a medium bowl, add pork, panko, remaining Southwest Spice Blend, 1 tbsp (2 tbsp) oil, and 1/4 tsp (1/2 tsp) salt. (TIP: If you prefer more tender patties, add an egg to mixture!)
- Season with pepper, then combine.
- Form pork mixture into 2 (4) 5-inch-wide patties.
- Cut bacon strips in half crosswise.
- Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
- Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard fat. Carefully wipe out pan.
- Reheat pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry for 4-5 min per side, until cooked through.**
- When patties are almost done, sprinkle with half the cheese.
- Cover and continue cooking for 1-2 min, until cheese melts.
- Meanwhile, drain pickles, then roughly chop half the pickles.
- To a small bowl, add mayo, ketchup and chopped pickles. Season with salt and pepper. Stir to combine.
- Halve buns.
- On an unlined baking sheet, arrange buns, cut-side up.
- Sprinkle remaining cheese over top buns.
- Toast buns in the bottom of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on them so they don't burn!)
- Spread half the secret sauce over bottom buns, then top with half the crispy shallots, bacon, spring mix, remaining pickles and patties.
- Sprinkle remaining crispy shallots over patties. Close with top buns.
- Divide burgers and potato wedges between plates.
- Serve remaining secret sauce on the side for dipping.
If you opted to get bacon, cut strips in half crosswise. Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard fat. Carefully wipe out pan. Reuse the same pan to cook patties.
Top burgers with bacon when you assemble them.
1530
kcal
Calories
103
g
Fat
33
g
Saturated Fat
103
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
53
g
Protein
180
mg
Cholesterol
2110
mg
Sodium
0.5
g
Trans Fat
1750
mg
Potassium
350
mg
Calcium
8.5
mg
Iron
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
