HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Pork Bunless Burger Bowl
Cheesy Pork Bunless Burger Bowl

Cheesy Pork Bunless Burger Bowl

with Sesame Wedges & Herby Mayo

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Mix up your burger menu with this bunless pork version. The patty comes together quickly and with abundant flavour from our Aussie spice blend. With all the fresh burger trimmings, including a creamy dill-parsley mayo and melted Cheddar, plus baked sesame wedges, this is a satisifying plate of goodness!


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

sesame seeds




1 packet

pork mince

1 packet

fine breadcrumbs

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





1 bag

salad leaves

1 packet

dill & parsley mayonnaise


1 sachet

Aussie spice blend

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

¼ tsp





1 drizzle

white wine vinegar

½ tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3338 kJ
Fat45.4 g
of which saturates13.3 g
Carbohydrate54 g
of which sugars19.4 g
Protein43.9 g
Sodium1248 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
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 into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt, sprinkle over the sesame seeds and toss to coat. Spread out evenly, then bake until tender, 25-30 minutes.


While the sesame wedges are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.


In a large bowl, combine the pork mince, Aussie spice blend, the salt, egg and fine breadcrumbs. Season with pepper. Using damp hands, shape the pork mixture into evenly sized patties (you should get 1 patty per person).

TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.


Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the pork patties until just cooked through, 4-5 minutes each side. In the last 1-2 minutes of cook time, sprinkle the shredded Cheddar cheese over the patties and cover with a lid (or foil) so the cheese melts.


While the patties are cooking, thinly slice the tomato and cucumber into half-moons. In a large bowl, combine a drizzle of white wine vinegar and olive oil and season with salt and pepper. Add the mixed salad leaves, tomato and cucumber and toss to coat.


Divide the sesame wedges, salad and cheesy pork patties between bowls. Top the patties with the caramelised onion. Serve with the dill & parsley mayonnaise.