Ragin' Cajun Pork Burger
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Ragin' Cajun Pork Burger

Ragin' Cajun Pork Burger

with Garlic Aioli & Kumara Wedges

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!

Allergens:
Gluten
•Egg
•Soy
•Milk

The quantities provided above are averages only.

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 unit

Kumara

1 unit

onion

1 unit

tomato

1 packet

pork mince

½ sachet

Cajun Seasoning

(May be present Gluten. )

1 packet

fine breadcrumbs

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

2 unit

Butter Burger Buns

(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )

1 tub

garlic aioli

(Contains Egg, Soy; )

1 unit

cos lettuce

Not included in your delivery

olive oil

1 unit

egg

(Contains Egg; )

¼ tsp

salt

1 tbs

balsamic vinegar

1 tsp

brown sugar

¼ cup

warm water

2 tsp

white wine vinegar

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3740 kcal
Fat33 g
of which saturates8.8 g
Carbohydrate93.9 g
of which sugars28.1 g
Dietary Fibre0 g
Protein46.3 g
Cholesterol0 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper
•Baking Tray
•Chopping board
•Knife
•Medium Bowl
•Medium Non-Stick Pan
•Plate

Cooking Steps

Bake the wedges
1

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!

Prep the veg
2

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.

Make the patties
3

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.

Caramelise veggies
4

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.

Cook patties
5

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.

Serve up
6

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.