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!
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1
parsnip
1
carrot
1 sachet
garlic & herb seasoning
1
red onion
1 tsp
brown sugar
(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)1 bag
parsley
1 packet
shredded cabbage mix
1 packet
mayonnaise
(ContainsEggs)3 clove
garlic
1 packet
pork mince
1 sachet
chermoula spice blend
1 packet
fine breadcrumbs
(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)2
butter burger buns
(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Sesame, Tree Nuts, Sulphites)1
kumara
olive oil
1 tbs
balsamic vinegar
½ tbs
water
1
egg
(ContainsEggs)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.