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Smoky Pork Burgers

with Cauliflower, Pepper & Potato Salad

Smoky Pork Burgers with Cauliflower, Pepper & Potato Salad
Cook Time
35-45mins
Makes
4 Servings
Nutrition
Group 2
Est. 780 calories

Tonight’s burgers are inspired by the smoky, zesty flavors of Spanish cuisine. Mild ground pork pairs perfectly with our vibrant spice blend—including two kinds of paprika, a Spanish favorite—while a creamy, garlicky aioli balances the warm seasonings. For a robust, seasonal side, we’re livening up hearty roasted cauliflower and potatoes with our take on Romesco, a pepper-and nut-based sauce popular in Northern Spain. Ours features smoky piquillo peppers (a regional favorite) and crunchy almonds, brightened with a splash of sherry vinegar.

Prepare the ingredients & make the aioli:
1 Prepare the ingredients & make the aioli:

Preheat the oven to 475°F. Wash and dry the fresh produce. Core the cauliflower; cut into bite-sized florets. Large dice the potatoes. Finely chop the peppers. Roughly chop the almonds. Roughly chop the parsley leaves and stems. Halve the buns. Peel and finely chop the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise and up to half the garlic paste; season with salt and pepper to taste.

Roast the vegetables:
2 Roast the vegetables:

Place the cauliflower and potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 33 to 35 minutes, or until golden brown and the potatoes are tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Make the piquillo sauce:
3 Make the piquillo sauce:

Once the vegetables have roasted for 10 minutes, in a small bowl, combine the peppers, almonds, half the vinegar, half the parsley and as much of the remaining garlic paste as you’d like. Slowly stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.

Form & cook the patties:
4 Form & cook the patties:

While the vegetables continue to roast, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom), spice blend and remaining parsley; season with salt and pepper. Gently mix to combine; using your hands, form into four ½-inch-thick patties. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the patties; cook, loosely covering the pan with foil, 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

Toast the buns:
5 Toast the buns:

While the vegetables continue to roast, working in batches, add the buns, cut sides down, to the pan. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium 1 to 2 minutes, or until golden brown. Transfer to a plate.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Add the piquillo sauce to the bowl of roasted vegetables. Toss to mix and season with salt and pepper to taste. In a medium bowl, combine the arugula and remaining vinegar. Drizzle with olive oil; season with salt and pepper. Toss to mix and season with salt and pepper to taste. Spread a layer of the aioli onto the bottoms of the toasted buns. Top with the cooked patties, dressed arugula and bun tops. Transfer the burgers and salad to serving dishes. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the aioli:

Preheat the oven to 475°F. Wash and dry the fresh produce. Core the cauliflower; cut into bite-sized florets. Large dice the potatoes. Finely chop the peppers. Roughly chop the almonds. Roughly chop the parsley leaves and stems. Halve the buns. Peel and finely chop the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). In a bowl, combine the mayonnaise and up to half the garlic paste; season with salt and pepper to taste.

2 Roast the vegetables:

Place the cauliflower and potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 33 to 35 minutes, or until golden brown and the potatoes are tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Roast the vegetables:
Make the piquillo sauce:
3 Make the piquillo sauce:

Once the vegetables have roasted for 10 minutes, in a small bowl, combine the peppers, almonds, half the vinegar, half the parsley and as much of the remaining garlic paste as you’d like. Slowly stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.

4 Form & cook the patties:

While the vegetables continue to roast, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom), spice blend and remaining parsley; season with salt and pepper. Gently mix to combine; using your hands, form into four ½-inch-thick patties. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the patties; cook, loosely covering the pan with foil, 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

Form & cook the patties:
Toast the buns:
5 Toast the buns:

While the vegetables continue to roast, working in batches, add the buns, cut sides down, to the pan. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium 1 to 2 minutes, or until golden brown. Transfer to a plate.

6 Make the salad & serve your dish:

Add the piquillo sauce to the bowl of roasted vegetables. Toss to mix and season with salt and pepper to taste. In a medium bowl, combine the arugula and remaining vinegar. Drizzle with olive oil; season with salt and pepper. Toss to mix and season with salt and pepper to taste. Spread a layer of the aioli onto the bottoms of the toasted buns. Top with the cooked patties, dressed arugula and bun tops. Transfer the burgers and salad to serving dishes. Enjoy!

Make the salad & serve your dish: