Protein Swap | Pork Cheeseburgers with Spiced Aioli
Pesto-Spiked Green Bean Salad
Cooking time
25 minutes
Servings
2/4
Calories
880 /serving
These ground pork patties pick up an herby palate from our Montpellier to Moscow blend, then finish under aged white cheddar. Spiced aioli gives the garlic focaccia buns even garlickier vibes. The leafy green bean side salad goes greener with basil pesto.
We will send you:
- 250g Canadian-raised lean ground pork
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Green beans (or string peas)
- 15ml Basil pesto
- 2 Garlic cloves
- 30ml Mayonnaise
- 15ml Balsamic vinegar
- 30g Grated aged cheddar
- 2 Garlic focaccia buns
- 8g Montpellier to Moscow spices (onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)
Contains: Barley, Cashews, Eggs, Milk, Mustard, Rye, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ
Sheet pan
Parchment paper
Total Fat
56 g
Saturated Fat
12 g
Sodium
1080 mg
Total Carb
58 g
Sugars
6 g
Protein
40 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first.
- Remove the stem ends of the green beans.
- Mince the garlic.
- In a medium bowl, make the aioli by combining the mayo, ½ the garlic and ⅓ of the spices.
Roast the green beans
- On a lined sheet pan, toss the green beans with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, 5 to 8 min., until crisp-tender.
- Sprinkle with ½ the remaining garlic.
Prepare & grill the patties
- Meanwhile, in a large bowl, combine the beef, remaining 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.
- Top with the cheese and close the lid until melted.
Make the salad
- Meanwhile, in a second large bowl, combine the pesto, vinegar, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens; toss well.
Grill the buns & serve
- Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until warmed through.
- Divide the bun bottoms between your plates.
- Top with the aioli, a patty, a spoonful of the salad and a bun top.
- To the bowl of remaining salad, add the green beans; toss well.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
