Cheesy Pork & Slaw Burger
with Homemade Beetroot Relish & Zesty Fries
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
When you’re making a burger, you want all the works. A pork patty on top of garlic aioli (also perfect for dipping the fries in) and some fresh slaw is all you need to make a delicious burger, but bring it to the next level with a beetroot relish and a bit of zest on the fries.
Ingredients
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
2
Kumara
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
250 g
Pork Mince
1 sachet
Classic Roast Seasoning
1 packet
Parsley
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Beetroot
1 packet
Shredded Cabbage Mix
Not included in your delivery
⅓ cup
water
1.5 tbs
balsamic vinegar
1 drizzle
white wine vinegar
1 drizzle
olive oil
½ tbs
brown sugar
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes. • When the fries are done, remove tray from the oven and sprinkle over zesty chilli salt. Toss fries to coat.
• While the fries are baking, grate beetroot (see ingredients). Roughly chop parsley leaves. • In a large bowl, combine pork mince, parsley, Aussie spice blend, fine breadcrumbs and the egg. • Using damp hands, shape pork mixture into 2cm-thick patties (1 per person).
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into patties!
• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook beetroot, the balsamic vinegar and brown sugar until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper, then transfer to a small bowl.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook pork patties until just cooked through, 4-5 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over patties and cover with a lid (or foil) until cheese melts.
• Halve burger buns and bake directly on wire rack in oven until heated through, 2-3 minutes. • In a medium bowl, combine shredded cabbage mix (see ingredients) and a drizzle of white wine vinegar and olive oil. Season to taste.
• Spread garlic aioli over the burger bun bases. Top with some slaw, homemade beetroot relish and a cheesy pork patty. • Serve with zesty potato fries. Enjoy!
Little cooks: Take the lead and help build the burgers!
