Recipes
Pork burgers with tapenade and grilled veggies
30
mins of preparation + 15
cooking time
4
servings
Ingredients
Patties
- 600 g (1-1/3 lbs.) of duBreton extra-lean ground pork
- 1 egg
- 2 slices of whole-wheat bread, in crumbs
- 45 mL (3 tbsp.) of green or black olive tapenade
- 30 mL (2 tbsp.) of fresh chives, chopped
- Fresh-ground pepper and salt to taste
Grilled vegetables
- 30 mL (2 tbsp.) of olive oil
- 30 mL (2 tbsp.) of balsamic vinegar
- 1 clove of garlic, chopped
- 5 mL (1 tsp.) of lemon zest
- Fresh-ground pepper and salt to taste
- 1 zucchini, sliced
- 1 red pepper, quartered
- 1 yellow pepper, quartered
- 500 mL (2 c.) of choice of mushrooms (shiitake, portobello, white, button, etc.)
Dijonnaise sauce
- 80 mL (1/3 c.) of mayonnaise
- 30 mL (2 tbsp.) of Dijon mustard
- 10 mL (2 tsp.) of whole-grain mustard
Preparations
- Place pork in a bowl, add remaining patty ingredients and mix well. Add plenty of ground pepper (use salt with care as tapenade is often very salty).
- Form into 8 thin patties and place on a plate or, if using oven, a baking sheet covered with parchment paper.
- Preheat barbecue to medium-high or conventional oven to 210°C (425°F).
- In a large bowl, mix oil, vinegar, garlic and lemon zest. Season to taste.
- Add vegetables and mix until thoroughly coated.
- Cook pork patties and vegetables for 12 - 15 minutes. Remove vegetables as soon as they are done.
- Meanwhile, mix dijonnaise sauce ingredients and set aside in refrigerator.
- Allow 2 patties per person, topping with grilled vegetables and serving with dijonnaise sauce on side.
