with Sweet Potato Rounds
This classic appetizer just got upgraded to the burger section of the menu! Cream cheese, cheddar cheese and jalapeños, juicy pork burgers and sweet potato rounds create this lip-smacking explosion of flavour!
Allergens
Utensils
Tags
Ground Pork
250 g
Cream Cheese
4 unit(s)
Jalapeño
1 unit(s)
Artisan Bun
2 unit(s)
Dill Pickle, sliced
90 mL
Sweet Potato
2 unit(s)
Cheddar Cheese, shredded
0.25 cup
Italian Breadcrumbs
4 tbsp
Spring Mix
28 g
Garlic Salt
1 tsp
Onion, chopped
56 g
Salt
0.5 tsp
Oil
1.33 tbsp
Pepper
0.125 tsp
- Cut sweet potatoes into 1/4-inch rounds.
- Add sweet potatoes and 1 tbsp oil to a foil-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper.
- Broil in the middle of the oven, flipping halfway through, until tender and golden-brown, 15-16 min. (NOTE: For 4 ppl, broil in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add pork, onions, breadcrumbs, 1/2 tsp (1 tsp) salt and half the jalapeños to a medium bowl. Season with pepper, then combine. (TIP: If you prefer more tender patties, add an egg to the mixture!)
- Form mixture into two (four) 4-inch-wide patties.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tsp (2 tsp) oil, then patties. Pan-fry until golden-brown and cooked through, 4-6 min per side.**
- Meanwhile, combine cream cheese, cheddar cheese, remaining jalapeños and remaining garlic salt in a small bowl.
- Halve buns.
- Arrange on an unlined baking sheet, cut-side up.
- Toast buns in the bottom of the oven until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
- Spread cream cheese mixture over bottom buns, then stack with patties, pickles and spring mix. Close with top buns.
- Divide burgers and sweet potato rounds between plates.
920
kcal
Calories
45
g
Fat
18
g
Saturated Fat
88
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
41
g
Protein
120
mg
Cholesterol
2470
mg
Sodium
0.5
g
Trans Fat
1150
mg
Potassium
400
mg
Calcium
5.5
mg
Iron
with Garlic Flatbreads and Tomato-Cucumber Salad