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BBQ Pork Burgers

BBQ Pork Burgers

with Spicy Aioli & Potato Wedges

These bodacious burgers are positively layered with flavor. Fry-spiced and onion-studded pork burgers are topped with melty Monterey Jack and a tangle of BBQ-spiked onion, then tucked into toasty buns. A slick of spicy aioli holds it all together, giving you the perfect, flavor-packed bite. With a heap of crispy oven fries on the side, we hope you’re prepared for total taste bud takeover.

Allergens:
Eggs
Milk
Soy
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Yellow Onion

12 ounce

Yukon Gold Potatoes

2 tablespoon

Mayonnaise

(Contains Eggs)

1 teaspoon

Hot Sauce

4 tablespoon

BBQ Sauce

1 tablespoon

Fry Seasoning

10 ounce

Ground Pork

¼ cup

Monterey Jack Cheese

(Contains Milk)

2 unit

Potato Buns

(Contains Milk, Eggs, Soy, Wheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Energy (kJ)4142 kJ
Calories990 kcal
Fat56 g
Saturated Fat19 g
Carbohydrate88 g
Sugar19 g
Dietary Fiber7 g
Protein35 g
Cholesterol140 mg
Sodium1260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Large Pan
Medium Bowl
Baking Sheet
Large Bowl

Instructions

Prep and Make Aioli
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Cut potatoes into ½-inch-thick wedges. Halve buns. • In a small bowl, combine mayonnaise with hot sauce to taste. Season with salt and pepper; set aside.

Caramelize Onion
2

• Melt 1 TBSP butter in a large pan over medium heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 10-15 minutes. TIP: Lower heat and add a splash of water if onion begins to burn. • Stir in half the BBQ sauce (save the rest for serving); cook until sauce is warmed through, 1-2 minutes. Turn off heat; transfer to a medium bowl. Wash out pan.

Roast Potatoes
3

• While onion cooks, toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until browned, 20-25 minutes.

Form Patties
4

• Meanwhile, in a large bowl, combine pork*, minced onion, Fry Seasoning, salt (we used ½ tsp), and pepper. (For 4 servings, use 1 tsp salt.) • Form into two patties (four patties for 4), each slightly wider than a burger bun.

Cook and Toast
5

• Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. • In the last 1-2 minutes of cooking, top each patty with Monterey Jack; cover pan until cheese melts. Remove from pan and set aside. • While patties cook, toast buns until golden.

Serve
6

• Spread bottom buns with remaining BBQ sauce. Spread top buns with spicy aioli. Fill buns with patties and caramelized onion. • Divide burgers between plates and serve with potato wedges on the side.