Protein Swap | French Onion Pork Cheeseburgers
with Roasted Carrots & Wilted Greens
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
We’re combining the melty, savoury-sweet sensations of French onion soup with the all-American pleasures of a hamburger. We also know it’s 2025, so we’re getting our fill of veggies, with wilted greens tucked into the bun and roasted carrots on the side.
We will send you:
- 250g Canadian-raised lean ground pork
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 300g Nantes carrots
- 50g Caramelized onions
- 30g Grated mozzarella
- 2 Artisan hamburger buns
- 8g Cottage Cooking blend (enriched wheat flour, salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, sunflower oil, oregano, parsley, chives)
Contains: Barley • Eggs • Milk • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
35 g
Saturated Fat
9 g
Sodium
1090 mg
Total Carb
60 g
Sugars
12 g
Protein
38 g
Fibre
7 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 18 to 20 min., until tender.
Prepare the patties
- In a large bowl, combine the beef, spices, ½ the onions and S&P.
- Form into 2 patties (double for 4 portions).
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
- Top with the cheese. Cover and cook, 1 to 2 min., until melted.
- Transfer to a plate and reserve the pan.
Wilt the spinach
- In the same pan, heat a drizzle of oil on medium-high.
- Add the remaining onions and sauté, 30 sec. to 1 min., until fragrant.
- Add the spinach and sauté, 1 to 2 min., until just wilted; season with S&P.
- Transfer to a bowl and reserve the pan.
Toast the buns
- In the same pan, heat a drizzle of oil on medium.
- Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
- Divide the bun bottoms and carrots between your plates.
- Top each bun bottom with a patty, the spinach and a bun top. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
