HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAmerican Pork Burger
American Pork Burger

American Pork Burger

with Fries & Rainbow Slaw

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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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bunch

spring onion

1 unit


1 bag

shredded cabbage mix

1 tub

garlic aioli


2 clove


1 bag

baby spinach leaves

1 packet

pork mince

1 sachet

All-American spice blend

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

2 unit

butter burger buns

(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

1 tub

BBQ sauce

3 unit


Not included in your delivery

olive oil

1 unit



¼ tsp


2 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3810 kJ
Fat33.2 g
of which saturates8.9 g
Carbohydrate95.9 g
of which sugars23.5 g
Dietary Fibre0 g
Protein46.9 g
Cholesterol0 mg
Sodium1660 mg
Utensilsarrow down iconarrow down icon
Chopping board
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.