Ingredients

Ingredients

• 10 oz Ground Pork
• 2 Challah Buns
• 1 Carrot
• 1 Cone Cabbage
• 2 1/2 oz Sliced Pickled Beets
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Crumbled Goat Cheese
• 1 Shallot
• 1 tbsp Mayonnaise
• 1 tbsp Whole Grain Dijon Mustard
• 2 tsp Pork Burger Spice Blend (Sweet Paprika, Ground Coriander, Ground Fennel Seeds & Garlic Powder)

Instructions

Instructions

1

Prepare the ingredients & make the cheese spread:

Wash and dry the fresh produce. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar. Peel the carrot and grate on the large side of a box grater. Cut out and discard the cabbage core; thinly slice the leaves and place in a large bowl. Halve the buns. In a bowl, combine the mustard, cheese and half the mayonnaise; season with salt and pepper to taste.

2

Make the slaw:

Add the carrot, shallot-vinegar mixture and remaining mayonnaise to the bowl of cabbage; season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

3

Form the patties:

While the slaw marinates, in a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and spice blend; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

4

Cook the patties:

While the slaw continues to marinate, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5

Toast the buns:

Add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface.

6

Assemble the burgers & plate your dish:

Top the bottoms of the toasted buns with the cooked patties, pickled beets (draining before adding) and cheese spread. Complete the burgers with the bun tops. Divide between 2 dishes. Divide the slaw between 2 separate dishes and serve on the side. Enjoy!