Herby Pork Burger and Cranberry Sauce with Sweet Potato Fries! 😋
Ingredients & Instructions in the Comments!
by BluuStax
1 Comment
BluuStax
You can find me on YouTube @BluusFood
Ingredients for Herby Pork Burger With Cranberry Sauce and Sweet Potato Fries/Wedges below ⬇️
2 Burger/Artisan Buns 250g Lean Ground Pork 3 Sweet Potatoes 4 Tablespoons of Italian Breadcrumbs 28g Spring Mix Lettuce (AKA Mesclun) 7g of Parsley 4 Tablespoons of Mayonnaise 2 Tablspoons of Cranberry Spread 1 Tablespoon of Whole Grain Mustard 4g or 1/2 Tablespoon of Garlic Salt 1 and a half Tablespoons of Oil (Olive or Vegetable) Ground Black Pepper (Amount used is optional) Salt (Amount used is optional)
[Instructions & Make it Yourself/DIY] Below ⬇️
For the Sweet Potato Wedges ⬇️ Cut Sweet Potatoes into 1/2 inch wedges then place on a Parchment-lined Baking Sheet then add half of the Garlic Salt, 1 Tablespoon of Oil and season with Pepper toss/mix to coat the Wedges (add more seasonings/spices of your choice if you desire) Roast in the Oven at 450F for 22-24 Minutes, until tender and golden.
For the Tangy Mayo Sauce ⬇️ In a small bowl mix and combine all of the Mayo and Whole Grain Mustard
Create and build the Patties ⬇️ Roughly Chop all of the Parsley then add HALF of it to another bowl with the Pork, Breadcrumbs and the remaining Garlic Salt, season with ground black pepper then mix well to combine everything together. Form it into 2 5-inch wide Patties. Heat a Pan over Medium heat and add 1/2 tablespoon of oil when the pan is hot then add the Patties. Fry the Patties for 4-5 Minutes on BOTH sides, until cooked through. (Make sure it’s cooked on BOTH sides!)
Prepare and Toast the Buns ⬇️ In another small bowl add the remaining Parsley and the 2 Tablespoons of Butter, season with Salt & Ground Black Pepper (amount used is optional) then stir to combine. Halve the Buns then place them onto another Parchment-lined Baking Sheet with the cut sides facing up. Spread the Parsley Butter onto the cut sides then toast them on the top rack of the Oven for 3-4 Minutes until golden. Make sure they don’t burn!
Prepare, Finish and Serve ⬇️ After removing buns from the Oven, spread the cranberry on the cut side of the top buns and spread some of the Tangy Mayo Sauce on the cut sides of the bottom buns. Add the Spring Mix Lettuce (AKA Mesclun) on the bottom buns overtop of the Tangy Mayo Sauce then place the Patties over top then place the top Buns overtop then Voila! You have your Herby Pork Burgers and Sweet Potato Wedges ready to serve and eat! You could use the leftover Tangy Mayo Sauce as a dip for the Wedges (optional).
1 Comment
You can find me on YouTube @BluusFood
Ingredients for Herby Pork Burger With Cranberry Sauce and Sweet Potato Fries/Wedges below ⬇️
2 Burger/Artisan Buns
250g Lean Ground Pork
3 Sweet Potatoes
4 Tablespoons of Italian Breadcrumbs
28g Spring Mix Lettuce (AKA Mesclun)
7g of Parsley
4 Tablespoons of Mayonnaise
2 Tablspoons of Cranberry Spread
1 Tablespoon of Whole Grain Mustard
4g or 1/2 Tablespoon of Garlic Salt
1 and a half Tablespoons of Oil (Olive or Vegetable)
Ground Black Pepper (Amount used is optional)
Salt (Amount used is optional)
[Instructions & Make it Yourself/DIY] Below ⬇️
For the Sweet Potato Wedges ⬇️
Cut Sweet Potatoes into 1/2 inch wedges then place on a Parchment-lined Baking Sheet then
add half of the Garlic Salt, 1 Tablespoon of Oil and season with Pepper toss/mix to coat the Wedges (add more seasonings/spices of your choice if you desire)
Roast in the Oven at 450F for 22-24 Minutes, until tender and golden.
For the Tangy Mayo Sauce ⬇️
In a small bowl mix and combine all of the Mayo and Whole Grain Mustard
Create and build the Patties ⬇️
Roughly Chop all of the Parsley then add HALF of it to another bowl with the Pork, Breadcrumbs and the remaining Garlic Salt, season with ground black pepper then mix well to combine everything together.
Form it into 2 5-inch wide Patties.
Heat a Pan over Medium heat and add 1/2 tablespoon of oil when the pan is hot then add the Patties. Fry the Patties for 4-5 Minutes on BOTH sides, until cooked through. (Make sure it’s cooked on BOTH sides!)
Prepare and Toast the Buns ⬇️
In another small bowl add the remaining Parsley and the 2 Tablespoons of Butter, season with Salt & Ground Black Pepper (amount used is optional) then stir to combine.
Halve the Buns then place them onto another Parchment-lined Baking Sheet with the cut sides facing up. Spread the Parsley Butter onto the cut sides then toast them on the top rack of the Oven for 3-4 Minutes until golden. Make sure they don’t burn!
Prepare, Finish and Serve ⬇️
After removing buns from the Oven, spread the cranberry on the cut side of the top buns and spread some of the Tangy Mayo Sauce on the cut sides of the bottom buns. Add the Spring Mix Lettuce (AKA Mesclun) on the bottom buns overtop of the Tangy Mayo Sauce then place the Patties over top then place the top Buns overtop then Voila! You have your Herby Pork Burgers and Sweet Potato Wedges ready to serve and eat! You could use the leftover Tangy Mayo Sauce as a dip for the Wedges (optional).
Recipe FINISHED, enjoy your meal!