American Pork Burger
with Fries & Rainbow Slaw
We’ve taken the best parts of the American Southern BBQ experience – sweet and savoury sauce, aromatic spices and a crisp slaw – and added a tender pork patty and soft burger buns for a burger that y’all will love!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bunch
spring onion
1 unit
carrot
1 bag
Shredded Cabbage Mix
1 tub
garlic aioli
(Contains Egg, Soy; )
2 clove
garlic
1 bag
baby spinach leaves
1 packet
pork mince
1 sachet
All-American Spice Blend
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 unit
Butter Burger Buns
(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
1 tub
BBQ sauce
3 unit
potato
Not included in your delivery
olive oil
1 unit
egg
(Contains Egg; )
¼ tsp
salt
2 tsp
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Spread the fries over an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, thinly slice the spring onion. Grate the carrot (unpeeled). Roughly chop the baby spinach leaves. In a large bowl, combine the spring onion, carrot, chopped baby spinach, shredded cabbage mix, the white wine vinegar and 1/2 the garlic aioli. Season with salt and pepper and toss to combine. Set aside. Finely chop the garlic (or use a garlic press). In a small bowl, mix together the BBQ sauce and the remaining garlic aioli.
In a separate large bowl, combine the garlic, pork mince, All-American spice blend, the salt, fine breadcrumbs and egg. Season with a good pinch of pepper and mix well. Shape the mixture into patties slightly larger than your burger buns (make 1 patty per person). Set aside. TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.
In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the pork patties and cook, turning, until browned and cooked through, 5-6 minutes.
When the patties have 3 minutes cook time remaining, place the burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes.
Cut the burger buns in half. Spread a thin layer of the aioli mixture over the burger bun bases and top with the pork patties. Finish with some of the rainbow slaw. Serve with the fries and any remaining slaw and aioli mixture.
