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Thai Pork Burgers

with Roasted Carrots & Zesty Radish Salad

Cooking time

25 minutes

Servings

2/4

Calories

860 /serving

We all look forward to burger night, so why not Thai something new? Fragrant yellow curry paste imbues these ground pork patties, accented with lime-zested mayo. For crispness, there’s a salad of radishes spiked with lime and cilantro, and a side of roasted carrots.

We will send you:

  • 250g Canadian-raised lean ground pork
  • 1 Lime
  • 14g Cilantro
  • 100g Radishes
  • 300g Nantes carrots
  • 60ml Mayonnaise
  • 18g Mild yellow curry paste
  • 2 Artisan hamburger buns
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)

Contains: Barley • Eggs • Sesame • Wheat

You will need:

Oil
Parchment paper
Salt & pepper (S&P)
Zester
2 Sheet pans
Grill pan (or large pan)
Total Fat
55 g
Saturated Fat
9 g
Sodium
1860 mg
Total Carb
62 g
Sugars
13 g
Protein
34 g
Fibre
9 g
Preparation
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Roast the carrots

  • Preheat the oven to 450°F.

  • Halve the carrots lengthwise (quarter if large).

  • On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.

  • Roast, flipping halfway, 18 to 22 min., until tender.

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Prepare the patties

  • Meanwhile, roughly chop the cilantro leaves and stems.

  • In a large bowl, combine the pork, curry paste½ the cilantro and S&P.

  • Form into 2 patties (double for 4 portions).

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Cook the patties & toast the buns

  • In a grill pan (or large pan), heat a drizzle of oil on medium-high.

  • Add the patties* and cook, 3 to 5 min. per side, until cooked through.

  • Transfer to plate.

  • Heat the same pan on medium-high.

  • Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.

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Make the lime mayo

  • Meanwhile, zest and quarter the lime.

  • In a small bowl, combine the mayolime zest and S&P.


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Make the radish salad

  • Thinly slice the radishes.

  • In a medium bowl, combine the radishesjuice of ½ the lime wedges½ the remaining cilantro, a drizzle of oil, the remaining spices and S&P.


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Plate your dish

  • Divide the carrots and bun bottoms between your plates.

  • Top each bun bottom with the lime mayo, a patty, the radish salad and a bun top.

  • Garnish the carrots with the remaining cilantro.

  • Serve the remaining lime wedges on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.