Classic Pork Burger & Herby Kūmara Fries
with Homemade Beetroot Relish & Cos Lettuce
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 rosemary on the kūmara fries.
The quantities provided above are averages only.
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
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
Kiwi Spice Blend
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Beetroot
1
Cos Lettuce
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
1.5 tbs
balsamic vinegar
2 tsp
brown sugar
⅓ cup
Water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut kūmara into fries.
• Pick rosemary leaves (see ingredients).
• Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with rosemary, season with salt and toss to coat.
• Spread out evenly, then bake until tender, 20-25 minutes.
• While the fries are baking, grate beetroot (see ingredients).
• Roughly chop cos lettuce (see ingredients).
• In a large bowl, combine pork mince, Kiwi 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 cos lettuce and a drizzle of white wine vinegar and olive oil. Season to taste.
• Spread garlic aioli over the burger bun bases.
• Top with some cos lettuce, homemade beetroot relish and a cheesy pork patty.
• Serve with rosemary kūmara fries. Enjoy!
Little cooks: Take the lead and help build the burgers!
