HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChermoula Pork Burger
Chermoula Pork Burger

Chermoula Pork Burger

with Caramelised Onion, Slaw & Rainbow Veggie Fries

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Mix up a pork patty infused with the crowd favourite chermoula spice blend! With tender, caramelised onion to add a touch of sweetness, plus a hearty side of veggie fries, this meal packs flavour in every bite!

Tags:Kid Friendly

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 sachet

garlic & herb seasoning


red onion

1 tsp

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 bag


1 packet

shredded cabbage mix

1 packet



3 clove


1 packet

pork mince

1 sachet

chermoula spice blend

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)


butter burger buns

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



Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4259 kJ
Fat50.7 g
of which saturates11.1 g
Carbohydrate96.9 g
of which sugars31 g
Protein44.5 g
Sodium1622 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. Peel the kumara. Cut the kumara, parsnip and carrot into fries. Place the veggie fries on a lined oven tray, drizzle generously with olive oil and sprinkle with the garlic & herb seasoning. Add a dash of water to the pan, season with salt and toss to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.


While the veggie fries 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.


Roughly chop the parsley leaves. In a medium bowl, combine the parsley, shredded cabbage mix and 1/2 the mayonnaise. Toss to combine. Season to taste.


Finely chop the garlic. In a large bowl, combine the garlic, pork mince, egg, chermoula spice blend, fine breadcrumbs and a pinch of salt and pepper. Shape the pork mixture into evenly sized patties slightly larger than the burger buns. You should get 1 patty per person. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork patties until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded).


While the patties are cooking, bake the butter burger buns directly on a wire oven rack until heated through, 3 minutes.


Slice the burger buns in half, then spread the bases with the remaining mayonnaise. Top with some slaw, a chermoula pork patty and some caramelised onion. Serve with the veggie fries.