Mix up a pork patty infused with the mild spices of Louisiana! With tender caramelised onion to add a touch of sweetness, plus a hearty side of kumara wedges, this meal packs flavour in every bite!
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
Cajun seasoning(May be presentGluten)
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
butter burger buns(ContainsGluten, Eggs, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 25-30 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time!
While the kumara wedges are baking, thinly slice the brown onion. Thinly slice the tomato into half-moons. Reserve a few cos lettuce leaves for the burgers, then roughly chop the remaining cos.
In a medium bowl, combine the pork mince, Cajun seasoning (see ingredients list), fine breadcrumbs, egg, the salt and a pinch of pepper. SPICY! The spice blend is hot, use less if you're sensitive to heat. Shape the pork mixture into evenly sized patties slightly larger than your buns (you should get 1 patty per bun). Transfer to a plate. TIP: Make an indent in the centre of the pork patties to prevent them from puffing up as they cook.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook, stirring regularly, until tender, 5-6 minutes. Add the balsamic vinegar, brown sugar and warm water and simmer until the liquid is nearly evaporated and the mixture is slightly sticky, 3-4 minutes. Transfer to a small bowl.
Wash out the medium frying pan and return to a medium-high heat with a drizzle of olive oil. Add the pork patties and cook until cooked through, 4-5 minutes each side. While the patties are cooking, place the burger buns directly on the wire racks in the oven and bake until heated through, 3 minutes. In a large bowl combine the white wine vinegar, olive oil (2 tsp for 2 people / 4 tsp for 4 people). Add the chopped cos lettuce and ½ the tomato, season with salt and pepper and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.
Cut the burger buns in half and spread some garlic aioli over the bases. Top with the reserves cos lettuce leaves, the remaining tomato slices, a patty and the caramelised onions. Serve with the kumara wedges.