Pork & Date Burgers with Roasted Sweet Potatoes

Pork & Date Burgers

with Roasted Sweet Potatoes

30 MIN
+$1.95/serving 2 Servings
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Available Options

  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
    • with Ground Beef

    From the Test Kitchen

    We’re using ground pork to create these irresistibly juicy burger patties—stuffed with sweet dates and punchy garlic paste, then layered onto toasted buns with charred red onion and a creamy, smoky harissa mayo. A side of roasted sweet potato wedges rounds out the dish.
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    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
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    fresh
    ingredients
    Pork & Date Burgers with Roasted Sweet Potatoes
    Title
    • 10 oz Ground Beef
    • 2 Potato Buns
    • 1 Red Onion
    • 1 lb Sweet Potatoes
    • 1 oz Dried Medjool Dates
    • 1 clove Garlic
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1½ Tbsps Red Harissa Paste
    • 2 Tbsps Mayonnaise
    time-saving
    tips & techniques
    How To: Peel Garlic
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the sweet potatoes; cut into 1-inch- wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, pit and finely chop the dates. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. In a bowl, combine the harissa paste and mayonnaise. Taste, then season with salt and pepper if desired.

    Form the patties
    3 Form the patties

    In a bowl, combine the beef, chopped dates, and garlic paste; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

    Cook the patties & onion
    4 Cook the patties & onion

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Loosely cover the pan with foil and cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are charred and softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. 

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

    Toast the buns & serve your dish
    5 Toast the buns & serve your dish

    Add the halved buns, cut side down, to the pan of reserved fond. 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, harissa mayo, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the roasted sweet potatoes on the side. Enjoy!

    Tips from Home Chefs

    Pork & Date Burgers

    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the sweet potatoes; cut into 1-inch- wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, pit and finely chop the dates. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns. In a bowl, combine the harissa paste and mayonnaise. Taste, then season with salt and pepper if desired.

    Prepare the remaining ingredients
    Form the patties
    3 Form the patties

    In a bowl, combine the beef, chopped dates, and garlic paste; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

    4 Cook the patties & onion

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Loosely cover the pan with foil and cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are charred and softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. 

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

    Cook the patties & onion
    Toast the buns & serve your dish
    5 Toast the buns & serve your dish

    Add the halved buns, cut side down, to the pan of reserved fond. 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, harissa mayo, cooked patties, and as much of the cooked onion as you’d like. Serve the burgers with the roasted sweet potatoes on the side. Enjoy!

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