Protein Swap | BBQ Pork Burgers with Pineapple Chili Mayo
Carrot Slaw & Sweet Potato Fries
Cooking time
25 minutes
Servings
2/4
Calories
1020 /serving
You’ll be chomping like a champ. Sizzled pork patties land on toasty potato-scallion buns, cushioned with mayo spiked with pineapple chili sauce for a tropical accent. The natural-born sides are coleslaw (with carrots) and fries (of the oven-baked sweet potato variety).
We will send you:
- 250g Canadian-raised lean ground pork
- 450g Sweet potatoes
- 150g Shredded cabbage
- 100g Matchstick carrots
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 45ml Pineapple chili sauce
- 2 Gourmet potato-scallion buns
- 10g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander, mustard, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour)
Contains: Barley, Eggs, Mustard, Sulphites, Wheat
You will need:
BBQ
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
54 g
Saturated Fat
8 g
Sodium
1300 mg
Total Carb
102 g
Sugars
18 g
Protein
36 g
Fibre
11 g
Preparation
Roast the sweet potato fries
- Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first.
- Cut the sweet potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 22 to 24 min., until browned and tender.
Prepare & cook the patties
- Meanwhile, in a large bowl, combine the beef, remaining spices and a big pinch of 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.
Make the slaw
- Meanwhile, in a medium bowl, combine the cabbage, carrots, vinegar, a drizzle of oil and S&P.
Make the pineapple chili mayo
- In a small bowl, combine the pineapple chili sauce, mayo and S&P.
Toast the buns
- Arrange the buns, cut-sides up, on a second lined sheet pan and toast in the oven, 2 to 3 min., until golden brown.
Plate your dish
- Divide the bun bottoms and sweet potato fries between your plates.
- Top each bun bottom with a spoonful of the pineapple chili mayo, a patty, a spoonful of the slaw and a bun top.
- Serve the remaining pineapple chili mayo and slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
