Smoky Pork Burgers with Roasted Vegetables & Piquillo Pepper Sauce

Smoky Pork Burgers

with Roasted Vegetables & Piquillo Pepper Sauce

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This recipe gives classic burgers a Spanish-style makeover, thanks to a bevy of flavors synonymous with the country’s cuisine. We’re seasoning our burgers with a delicious blend of spices, including smoked paprika (a Spanish staple), which lends its smoky-sweet depth to the juicy pork. A refreshing layer of baby greens—you may receive baby kale or arugula—balances the rich burgers. On the side, we’re dressing a duo of roasted broccoli and potato with a zesty sauce made from piquillo pepper (a type of mild chile) and a bit of sherry vinegar.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & season the sour cream:
1 Prepare the ingredients & season the sour cream:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Cut the broccoli into bite-sized florets. Medium dice the potato. Finely chop the pepper and place in a medium bowl. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). Finely chop ⅓ of the baby greens, leaving the remaining greens whole. In a bowl, combine the sour cream and up to half the garlic paste; season with salt and pepper to taste.

Roast the vegetables:
2 Roast the vegetables:

Place the broccoli and potato 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 22 to 24 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl.

Make the piquillo pepper sauce:
3 Make the piquillo pepper sauce:

Once the vegetables have roasted for about 10 minutes, to the bowl of pepper, add the chopped baby greens, half the vinegar 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) and spice blend; season with salt and pepper. Gently mix to combine. Using your hands, form into two ½-inch-thick patties; transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons 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. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Toast the buns:
5 Toast the buns:

Add the buns, cut sides down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface.

Finish the vegetables & plate your dish:
6 Finish the vegetables & plate your dish:

Add the piquillo pepper sauce to the bowl of roasted vegetables. Toss to combine; season with salt and pepper to taste.

Just before serving, in a medium bowl, combine the remaining baby greens and remaining vinegar. Drizzle with olive oil; season with salt and pepper. Toss to coat; season with salt and pepper to taste.

Spread a layer of the seasoned sour cream onto the toasted bun bottoms. Top with the cooked patties and dressed baby greens. Complete the burgers with the bun tops.

Divide the burgers and finished vegetables between 2 dishes. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & season the sour cream:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Cut the broccoli into bite-sized florets. Medium dice the potato. Finely chop the pepper and place in a medium bowl. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). Finely chop ⅓ of the baby greens, leaving the remaining greens whole. In a bowl, combine the sour cream and up to half the garlic paste; season with salt and pepper to taste.

2 Roast the vegetables:

Place the broccoli and potato 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 22 to 24 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl.

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

Once the vegetables have roasted for about 10 minutes, to the bowl of pepper, add the chopped baby greens, half the vinegar 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) and spice blend; season with salt and pepper. Gently mix to combine. Using your hands, form into two ½-inch-thick patties; transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons 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. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

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

Add the buns, cut sides down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface.

6 Finish the vegetables & plate your dish:

Add the piquillo pepper sauce to the bowl of roasted vegetables. Toss to combine; season with salt and pepper to taste.

Just before serving, in a medium bowl, combine the remaining baby greens and remaining vinegar. Drizzle with olive oil; season with salt and pepper. Toss to coat; season with salt and pepper to taste.

Spread a layer of the seasoned sour cream onto the toasted bun bottoms. Top with the cooked patties and dressed baby greens. Complete the burgers with the bun tops.

Divide the burgers and finished vegetables between 2 dishes. Enjoy!

Finish the vegetables & plate your dish:
Browse Steps
1 of 6