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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
Allergens:EggsGlutenSoyMilk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

parsnip

1

carrot

1 sachet

garlic & herb seasoning

1

red onion

1 tsp

brown sugar

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

1

kumara

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

½ tbs

water

1

egg

(ContainsEggs)
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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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).

5

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

6

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.