Double Stacked Pork & Portobello Lettuce Burgers
with Cashew Secret Sauce
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
Barbecued pork patties and portobello mushroom give these burgers serious munching power. The secret of the secret sauce is cashew butter, combined with chopped pickle, Dijon and vinegar for a full-on flavour sensation. Crisp lettuce "buns" keep it carb savvy.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 1 Tomato
- 1 Head of curly leaf lettuce
- 1 Portobello mushroom
- 1 Onion (or shallot)
- 15ml Dijon mustard
- 30g Cashew butter
- 15ml Apple cider vinegar
- 1 Dill pickle
- 15ml Tomato paste
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Cashews, Mustard, Soy, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
35 g
Saturated Fat
9 g
Sodium
710 mg
Total Carb
23 g
Sugars
8 g
Protein
40 g
Fibre
5 g
Preparation
Mise en place
- Heat the BBQ on high, making sure to oil the grill first.
- Remove the stem from the mushroom.
- Halve the tomato; thinly slice crosswise.
- Halve and peel the onion.
- Thinly slice ⅔ of the pickle and ⅔ of the onion crosswise; mince the remaining ⅓ of each.
- Reserving 4 of the largest outer leaves (double for 4 portions), halve the lettuce leaves crosswise and roughly chop the rest.
Prepare & grill the patties
- In a large bowl, combine the pork, ½ the spices and S&P.
- Form into 2 patties* (double for 4 portions).
- Add to the BBQ and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
Grill the vegetables
- In a medium bowl, combine the sliced onion, mushroom, a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ and grill, 2 to 3 min. per side, until browned.
- Transfer to a cutting board and thinly slice the mushroom.
Make the cashew sauce
- Meanwhile, in a small bowl, combine the cashew butter, mustard, tomato paste, ½ the vinegar, 1 tbsp water (double for 4 portions), the minced onion and pickle, and S&P.
Make the salad & serve
- In a large bowl, combine the remaining vinegar, 3 tbsp oil (double for 4 portions), the chopped lettuce, ½ the tomato and S&P.
- Divide ½ the lettuce leaves between your plates.
- Top each lettuce leaf with a patty, the cashew sauce, grilled vegetables, remaining tomato and pickle, and the remaining lettuce leaves.
- Serve the salad on the side. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
