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Ragin' Cajun Pork Burger

Ragin' Cajun Pork Burger

with Garlic Aioli & Kumara Wedges

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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:GlutenEggsSoyMilk

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

2 unit

kumara

1 unit

brown onion

1 unit

tomato

1 packet

pork mince

½ sachet

Cajun seasoning

(May be presentGluten)

1 packet

fine breadcrumbs

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

2 unit

butter burger buns

(ContainsGluten, Eggs, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

1 tub

garlic aioli

(ContainsEggs)

1 unit

cos lettuce

Not included in your delivery

olive oil

1 unit

egg

(ContainsEggs)

¼ tsp

salt

1 tbs

balsamic vinegar

1 tsp

brown sugar

¼ cup

warm water

2 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3740 kJ
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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Medium Bowl
Medium Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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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!

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.

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.

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.

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.

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.