HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJerk Pork & Mango Mayo Slaw Burger
Jerk Pork & Mango Mayo Slaw Burger

Jerk Pork & Mango Mayo Slaw Burger

with Caramelised Pineapple & Potato Wedges

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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.


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

2 unit


1 tin

pineapple slices

2 clove


1 bag

slaw mix

1 packet

mango mayonnaise

1 packet

pork mince

1 sachet

mild Caribbean jerk seasoning

1 packet

fine breadcrumbs

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

2 unit

butter burger buns

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

Not included in your delivery

olive oil

1.5 tsp

white wine vinegar

1 unit



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3680 kJ
Fat30.7 g
of which saturates8.5 g
Carbohydrate98 g
of which sugars25.3 g
Dietary Fibre0 g
Protein45.1 g
Cholesterol0 mg
Sodium1630 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
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 (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.