BBQ Pork & Portobello Lettuce Burgers
with Crisp Endive Salad
Cooking time
15 minutes
Servings
2/4
Calories
720 /serving
This paleo-friendly meal doubles down on meatiness. Grilled pork patties, sprinkled with almond flour and lively herbs, sizzle on the grill along with portobello mushroom caps. Airy Boston lettuce leaves receive these hefty stacks, while the rest land in a salad with crisp endive and cabbage tossed with a quick-made honey-mustard vinaigrette.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 1 Endive
- 2 Portobello mushrooms
- 1 Head of Boston lettuce
- 150g Shredded cabbage
- 7g Honey
- 30ml Apple cider vinegar
- 30ml Whole-grain mustard
- 30g Almond flour
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Almonds, Eggs, Mustard, Sulphites
You will need:
Oil
Salt & pepper (S&P)
1 or 2 Eggs
BBQ
Total Fat
51 g
Saturated Fat
10 g
Sodium
1130 mg
Total Carb
23 g
Sugars
9 g
Protein
46 g
Fibre
8 g
Preparation
Prepare & grill the patties
Heat the BBQ on high, making sure to oil the grill first. In a large bowl, combine the pork, almond flour, ½ the mustard, 1 egg (double for 4 portions), ½ the 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. Transfer to a plate.
Grill the mushrooms
Meanwhile, remove the stems from the mushrooms. In a medium bowl, combine the mushrooms, a drizzle of oil, the remaining spices and S&P. Add to the BBQ and grill, 2 to 3 min. per side, until browned. Transfer to a plate.
Make the salad
Reserving 8 of the largest lettuce leaves (double for 4 portions), roughly chop the lettuce. Remove the root end of the endive; thinly slice crosswise. In a second large bowl, combine the vinegar, honey, remaining mustard, 2 tbsp oil (double for 4 portions) and S&P. Add the chopped lettuce, endive and cabbage.
Plate your dish
Divide ½ the lettuce leaves between your plates. Top each lettuce leaf with a patty, the mushrooms and remaining lettuce leaves. 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.
