Skip to main content

Try it out: Hellofresh 8

Reviewing:

Shroom 'N' Swiss pork burgers with potato wedges & a Creamy Honey Dijon Dipper.

I modified this recipe using some of the sides are prepared over the weekend.

1 serving prepared

Here's what you get:


Yukon Gold potatoes 
Mushroom stock concentrate (not pictured)
Ground pork
Swiss cheese 
Sour cream 
Honey Dijon dressing 

Not used:
Button mushrooms 
Potato buns 

Substitutes:
Shiitake mushroom 
Balsamic red onions 
Sweetie pepper

Potato wedge seasoning 1/4 tsp each:
Garlic powder 
Onion powder 
Pepper 
Paprika 
Pink sea salt 
Dill 
Mustard power 

The potatoes:
The most amount of prep time spent on these was in making the seasoning for them. Once the potatoes were cut and I had the spices measured I just mix them together drizzle the potatoes and oil and seasoned. They went into the oven first as they took the most time to cook.

The protein:
I had this pre-seasoned with the mushroom stock and formed using a small metal bowl. Cook time on these is up to 14 minutes depending on the thickness of your patty. It was about the same effort as cooking a regular hamburger. 

Topping substitutes:
Left over from the other day I had some balsamic red onion and shiitake mushrooms. These were cooked in the cast iron with the pork burger. I put them in during the second half of cook time.

The sauce:
The sauce was an easy mix I just put the Dijon and sour cream together.

Extras:
To add more color to the plate I cut up a few scallions and dropped a few sweetie peppers on top of the burger.

The plate:


Overall I really like the flavor combination on this and I'm glad I used the leftover toppings I had. This meal really motivates me to come up with some fancy "burgers" of my own. 

- Kris
Labels:

Comments

Post a Comment

Popular posts from this blog

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...
Post a Comment
Read more

Try it out: Hellofresh 31

Reviewing: Chicken sausage sweet potato and kale soup. 1 serving prepared  Here's what you get: Forgot the cheese! Sweet potato  Kale  Italian chicken sausage mix  Chili flake  Yellow onion  Italian seasoning  Chicken stock concentrate  Parmesan cheese  Not used: Demi baguette  The soup: Per instructions I started by cooking the onion and sausage together until the onions are browned and the sausage was cooked through.  Next the sweet potatoes, stock concentrate and spice packet was added along with 1 in 1/4 cup of vegetable broth. After the soup was done simmering for 7 minutes per instruction I put the kale in and let it cook for an additional seven minutes. Side: Since I can't have the baguette I made some GF cheese crackers to go along with the soup today. The process for that will be posted at a later date. The plate: And flat bread - Kris
Post a Comment
Read more

Croissant in the making

Making: Sourdough Croissants! Makes 8-12 depending on cut size Here's what I have: Dough 28 G butter  315 g flour plus additional for dusting.  *Today I'm using King Arthur gluten free bread flour 25 G sugar  1 tsp salt  97 G sourdough starter  180 ML whole milk  Butter pad 240 G butter  Allowed to soften at room temp. Egg wash 1 large egg 2 tbsp whole milk Preparation: In total this recipe took 3 days from mixing to lamination process then baking. Day 1  The dry goods were all combined in the mixing bowl and whisked together until incorporated. The bowl is placed on the stand mixer and set to the third setting with the dough hook in. Slowly I added milk and butter in increments. Once all the what ingredients were in the bowl I turned the speed up and let it run scraping down the sides every once in a while until a dough ball formed. Making the butter sheet: While the mixer was going I placed the butter for the butter sheet in between parchment ...
Post a Comment
Read more