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Grilled Pork Patties and Creamy Feta Sauce
Grill
Family Friendly
New
Free Griddle Contest
Grilled Pork Patties and Creamy Feta Sauce

with Couscous, Stonefruit and Grilled Asparagus

10 min
Difficulty: 1/3

Juicy grilled pork patties topped with a creamy feta sauce and sweet stonefruit, served alongside tender grilled asparagus and couscous with crunchy toasted almonds. A perfect balance of savoury, sweet, and smoky flavours in every bite! Ingredients: Ground pork • Asparagus • Peaches • Roma tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Almonds • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).

Allergens

Barley
Oats
Rye
Triticale
Almonds
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Small Bowl
Large Non-Stick Pan
Medium Bowl

Tags

30-min-or-less
Family Friendly
New
Summer-essentials
Free Griddle Contest
Ingredients
Ground Pork

Ground Pork

250 g

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Zesty Garlic Blend

Zesty Garlic Blend

7 g

Asparagus

Asparagus

227 g

Almonds, sliced

Almonds, sliced

28 g

Couscous

Couscous

0.5 cup

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Sour Cream

Sour Cream

1 unit(s)

Tomato

Tomato

1 unit(s)

Chicken Stock Powder

Chicken Stock Powder

7.5 g

Stone Fruit

Stone Fruit

1 unit(s)

Salt

Salt

1 tsp

Pepper

Pepper

1 tsp

Oil

Oil

1.5 tbsp

Butter

Butter

1 tbsp

Sugar

Sugar

0.5 tsp

Preparation
1
Cook couscous

  • Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
  • Wash and dry all produce.
  • To a medium pot, add 2/3 cup (1 1/3 cups) water, chicken stock powder and half the Zesty Garlic Blend. Season with salt and bring to a boil over high.
  • To the boiling water, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
  • Add 1 tbsp (2 tbsp) butter and fluff with a fork.

2
Toast almonds and make dressing

  • Meanwhile, heat a large non-stick pan over medium. 
  • When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) 
    Transfer to a plate.
  • To a small bowl, add feta, 1/2 tbsp (1 tbsp) water and sour cream. Season with salt and pepper, then stir to combine.

3
Prep

  • Trim and discard bottom 1-inch from asparagus. 
  • Cut stonefruit in half and remove pit. Cut each section into 3 wedges (6 wedges total).
  • In another small bowl, toss stonefruit with 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
  • Cut tomatoes into 1/2-inch pieces. Season with salt and pepper.

4
Make pork patties

  • To a medium bowl, add pork, remaining Zesty Garlic Blend, Italian breadcrumbs and 1/2 tsp (1 tsp) salt. Season with pepper, then combine.
  • Divide pork mixture into 6 (12) equal portions. Roll into balls, then flatten into 1/2-inch thick patties. Set aside.
  • To an unlined baking sheet, add asparagus and 1 tbsp (1 1/2 tbsp) oil. Season with salt and pepper, then toss to coat.

5
Grill patties, fruit and asparagus

  • To one side of the grill, add patties. Reduce heat to medium (approx. 400°F), close lid and grill patties for 5-7 min per side, flipping once, until cooked through.** Transfer pork patties to the baking sheet with asparagus.
  • Once you flip patties, add asparagus and stonefruit to the other side of the grill. Close lid and grill for 3-5 min, flipping halfway through, until tender.
  • Transfer asparagus and stonefruit to the baking sheet with pork patties.

6
Finish and serve

  • Fluff couscous, then stir through tomatoes and half the toasted almonds. Season with salt and pepper.
  • Divide couscous and asparagus between plates.
  • Sprinkle remaining almonds over asparagus.
  • Arrange pork patties on top of couscous
  • Top each patty with creamy feta sauce and grilled stonefruit.

Nutrition per serving

900

kcal

Calories

54

g

Fat

18

g

Saturated Fat

64

g

Carbohydrate

15

g

Sugar

10

g

Dietary Fiber

45

g

Protein

135

mg

Cholesterol

2270

mg

Sodium

0.5

g

Trans Fat

1300

mg

Potassium

200

mg

Calcium

6

mg

Iron

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