We're revamping burger night by giving juicy pork patties a Caribbean twist, complete with caramelised pineapple, a creamy rainbow slaw and golden potato wedges that really jazz up their flavour.
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mild Caribbean jerk seasoning
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
butter burger buns(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Season with a pinch of salt and pepper and drizzle with olive oil. Toss to coat and bake until tender, 25-30 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time!
While the wedges are baking, drain the pineapple slices. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the slaw mix, white wine vinegar, 1/2 the mango mayonnaise and a pinch of salt and pepper. Set aside.
Heat a large frying pan over a high heat. Add the pineapple slices and cook, turning occasionally, until charred, 3-4 minutes. Transfer to a plate.
In a large bowl, combine the garlic, egg, pork mince, mild Caribbean jerk seasoning, the salt and fine breadcrumbs. Season with a good pinch of pepper and mix well. Shape the mixture into patties slightly larger than your burger buns. You should get 1 patty per person. Return the frying pan to a medium heat with a drizzle of olive oil. Add the pork patties and cook, turning, until browned and cooked through, 5-6 minutes.
TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks. TIP: Don’t worry if your patties get a little charred during cooking, it adds to the flavour!
Place the burger buns directly on a wire rack in the oven and bake until heated through, 1-2 minutes.
Slice the burger buns in half. Build your burgers by spreading a layer of the remaining mango mayonnaise over the base of a bun. Top with a jerk pork patty, some slaw and caramelised pineapple. Serve with the potato wedges.