Montréal Steak-Spiced Pork Burgers
with Crunchy Apple Slaw & Maple-Dijon Vinaigrette
Cooking time
20 minutes
Servings
4
Calories
740 /serving
This is the burger that every kid wants to get their hands on. There’s tons of fun packed under the hood. Slices of apple and celery make the slaw sweet and crisp, while Montréal steak spices make the pork patties super savoury.
We will send you:
- 510g Canadian-raised lean ground pork
- 1 Apple
- 450g Shredded cabbage
- 2 Celery stalks
- 30ml Apple cider vinegar
- 60ml Mayonnaise
- 45ml Maple-Dijon vinaigrette
- 4 Artisan hamburger buns
- 16g Montréal Steak House spices (sea salt, spices, onion, garlic, mustard, coriander seeds, thyme, canola oil)
Contains: Barley • Eggs • Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
45 g
Saturated Fat
8 g
Sodium
1210 mg
Total Carb
52 g
Sugars
11 g
Protein
34 g
Fibre
6 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve, core and thinly slice the apple; toss with a splash of the vinegar to prevent browning.
- Thinly slice the celery crosswise on an angle.
Prepare the patties
- In a medium bowl, combine the pork and spices.
- Form into 4 patties.
Grill the patties & buns
- Add the patties* to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through.
Make the slaw
- Meanwhile, in a large bowl, whisk the vinaigrette, remaining vinegar, 2 tbsp oil and S&P.
- Add the cabbage, apple and celery; toss well.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the mayo, a patty, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
