Protein Swap | Juicy Lucy Pork Burgers
with Caramelized Onions & Apple-Carrot Salad
Cooking time
25 minutes
Servings
2/4
Calories
760 /serving
A Minnesota favourite, the Juicy Lucy puts the cheese on the inside of the burger instead of on top. In the Air Fryer, steak-spiced pork patties brown while the cheddar melts. Caramelized onions up the stakes, while a colourful salad comes in on the side.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Head of curly leaf lettuce
- 100g Nantes carrots
- 1 Apple
- 30ml Apple cider vinegar
- 25g Caramelized onions
- 30g Grated aged cheddar
- 2 Artisan hamburger buns
- 10g Up the Steaks spices (garlic salt (salt, granulated garlic, canola oil, cellulose), garlic, black pepper, mustard, onion, yeast extract, sea salt, coriander seeds, dill seeds, canola oil, crushed chili)
Contains: Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Peeler
Salt & pepper (S&P)
Air fryer
Total Fat
42 g
Saturated Fat
11 g
Sodium
1240 mg
Total Carb
63 g
Sugars
15 g
Protein
38 g
Fibre
8 g
Preparation
Mise en place
- Preheat the air fryer to 350°F. Lightly oil the basket.
- Reserving 2 of the largest outer leaves (double for 4 portions), halve the lettuce leaves crosswise and roughly chop the rest.
- Using a peeler, thinly slice the carrots into ribbons.
- Halve, core and thinly slice the apple; toss with a splash of the vinegar to prevent browning.
Prepare the patties
- In a large bowl, combine the beef, ¾ of the spices and S&P.
- Form into 2 patties (double for 4 portions).
- Squeeze the cheese into 2 balls (double for 4 portions); flatten slightly.
- Place a ball of cheese in the centre of each patty, folding the meat around to seal it in. Form into a patty once more, ensuring the cheese is fully encased.
Fry the patties
- Place the patties* in the air fryer and fry, 4 to 6 min., until browned and cooked through.
- Transfer to a plate.
Fry the buns
- Working in batches, place the buns in the air fryer and fry, 2 to 3 min., until warmed through.
Make the salad
- Meanwhile, in a second large bowl, combine the remaining vinegar (start with ½), remaining spices and 2 tbsp oil (double for 4 portions).
- Add the chopped lettuce, apple, carrots and S&P; toss well.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the reserved lettuce leaves, a patty, the onions and a bun top.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
