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Classic Pork Burger & Herby Kūmara Fries
Classic Pork Burger & Herby Kūmara Fries

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.

Tags:
Kid Friendly
Allergens:
Eggs
Gluten
Milk
Soy
Wheat

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

Total35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

Calories915 kcal
Energy (kJ)3830 kJ
Fat43.2 g
of which saturates13.7 g
Carbohydrate81.9 g
of which sugars29.5 g
Dietary Fibre8.5 g
Protein46.7 g
Cholesterol0 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Lid
Baking Paper

Cooking Steps

Bake the fries
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Pick rosemary leaves • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle wirh rosemary, 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.

Get prepped
2

• While the fries are baking, grate beetroot (see ingredients). Roughly chop cos lettuce.• In a large bowl, combine pork mince, parsley, classic roast seasoning, 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!

Make the beetroot relish
3

• 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.

Cook the patties
4

• 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.

Bring it all together
5

• 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.

Finish & serve
6

• Spread garlic aioli over the burger bun bases. Top with some lettuce, homemade beetroot relish and a cheesy pork patty. • Serve with rosemary potato fries. Enjoy! Little cooks: Take the lead and help build the burgers!