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BBQ Pork Burgers

with Crispy Zucchini Fries & Smoky Ketchup

Customer Favorite
  • Group Created with Sketch.
    35-45 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 800 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

These easy burgers highlight tangy-sweet barbecue sauce in two ways: slathered onto our juicy pork burgers (infused with Dijon for even more flavor) and stirred into the smoky dipping sauce for our parmesan-crusted zucchini “fries.”

Get Cooking
BBQ Pork Burgers with Crispy Zucchini Fries & Smoky Ketchup
  • 10 oz Ground Pork
  • 2 Potato Buns
  • 1 Zucchini
  • 1 Tbsp Whole Grain Dijon Mustard
  • ¼ cup Barbecue Sauce
  • 1¼ cups Panko Breadcrumbs
  • 2 oz Pickle Chips
  • 1 Tbsp Ketchup
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika, & Cayenne Pepper)
  • 1 Pasture-Raised Egg

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the smoky ketchup:
1 Prepare the ingredients & make the smoky ketchup:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini crosswise, then cut into 1/4-inch-thick sticks. Halve the buns. In a bowl, combine the ketchup and half the barbecue sauce.

2 Bread the zucchini fries:

In a large bowl, combine the breadcrumbs, cheese, and spice blend; season with salt and pepper. Crack the egg into a separate large bowl; season with salt and pepper and beat until smooth. Working in batches, thoroughly coat the zucchini sticks in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a sheet pan and arrange in an even layer; drizzle with olive oil.

Bread the zucchini fries:
Bake the zucchini fries:
3 Bake the zucchini fries:

Bake the zucchini fries, rotating the sheet pan halfway through, 21 to 23 minutes, or until lightly browned and crispy. Remove from the oven and immediately season with salt.

4 Form the patties:

While the fries bake, in a medium bowl, combine the pork and mustard; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

Form the patties:
Cook the patties:
5 Cook the patties:

While the fries continue to bake, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 5 to 6 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Toast the buns & serve your dish:

Add the buns, cut side down, to the pan of reserved fond. If the pan seems dry, add a drizzle of olive oil. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, remaining barbecue sauce, cooked patties, and pickles. Serve the burgers with the zucchini fries and smoky ketchup on the side. Enjoy!

Toast the buns & serve your dish: