Porchetta Burger Bowl!
This unbelievably delicious, protein-packed porchetta burger bowl is spiced from top to bottom and it's just FULL of flavor!
A burger bowl should be more than just some potatoes and a hamburger patty with a pile of lettuce, tomato, and pickles on top. Deconstructing it really allows you to add flavor to every single part! Don't want it as a bowl? Put the yogurt sauce, patty, and a little of the salad on a bun, and serve the potatoes on the side! That's how the hubs are his and he was in heaven!
Ingredients:
For the spice mixture:
2 tbsp Fresh Rosemary, chopped finely (or 1 ½ tbsp dried)
2 tbsp Fennel Seed, ground (either by hand or in a spice grinder)
6 cloves Garlic, finely chopped
1 Lemon, zested and juiced
1 tbsp Salt
½ tbsp Pepper
For the burger bowl:
270g Potatoes, cut into pieces
1 lb lean Ground Pork
90g 2% Greek Yogurt
¾ cup Cherry Tomatoes, diced
2 ½ cups Fresh Spinach
1/2 cup sliced Yellow Bell Pepper
1/4 cup sliced Red Onion
2 tbsp Olive Oil, divided
Instructions (my seasoning measurements are to my taste – feel free to adjust):
Combine all of the ingredients for the spice mixture in a small bowl.
Combine 2 heaping (large) spoonfuls of the spice mixture with the potatoes, add 1 tbsp of olive oil, then roast the potatoes on a parchment-lined baking sheet at 400 degrees until roasted (about 30 minutes).
Combine 3 heaping spoonfuls of the spice mixture with the ground pork, form the meat into 3 patties, then fry the burgers until done (no oil needed).
In a separate bowl, stir 2 heaping spoonfuls of the spice mixture into the yogurt.
In a separate bowl, whisk together 1/2-3/4 spoonfuls of the spice mixture with 1 tbsp of lemon juice and 1 tbsp olive oil.
Add the tomatoes, spinach, and pepperoncini to the salad bowl and toss to combine.
To make the bowl, start with 90g of roasted potatoes, top with 1 burger patty, then 1/3 of the salad, put 30g of the yogurt sauce on the side, and enjoy!
Makes 3 servings: 33g Protein, 3g Fiber, 480 Calories per serving
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