Sweet Chilli Pork Burger
with Sesame Fries & Rainbow Slaw
Burgers and fries, you know all about them, right? Wrong! This juicy pork patty gets a sweet chilli glaze, while the baked potato fries have a sprinkling of toasted sesame seeds to jazz up their flavour. Plus, a rainbow coleslaw with a garlicky dressing takes the salad portion of the meal to new heights. Enjoy the tastiest lesson around as you get to know this new take on the family favourite.
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
Ingredients
4 unit
potato
1 sachet
sesame seeds
(Contains Sesame; )
1 unit
carrot
1 bunch
coriander
4 clove
garlic
2 unit
tomato
1 tub
garlic aioli
(Contains Egg, Soy; )
1 bag
Slaw Mix
1 packet
pork mince
2 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 tub
sweet chilli sauce
5 unit
Butter Burger Buns
(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
Not included in your delivery
olive oil
1 unit
egg
(Contains Egg; )
2.5 tbs
water
2.5 tbs
soy sauce (for the patties)
(Contains Gluten; )
4 tsp
soy sauce (for the glaze)
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Slice the potato (unpeeled) into 1cm fries. Spread the fries over two oven trays lined with baking paper. Season with salt and pepper, drizzle with olive oil and sprinkle with sesame seeds. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!
While the fries are baking, finely chop the coriander and garlic (or use a garlic press). Thinly slice the tomato into rounds. Grate the carrot (unpeeled). In a small bowl, combine the water, sweet chilli sauce and soy sauce (for the glaze). Set aside.
In a medium bowl, place 1/2 the garlic aioli. Add the slaw mix, coriander and carrot. Season with salt and pepper and mix well just before serving. TIP: Tossing just before serving prevents the slaw from going soggy!
In a large bowl, combine the pork mince, garlic, fine breadcrumbs, soy sauce (for the patties) and egg. Using damp hands, shape the pork mixture into 5 evenly sized patties, slightly larger than your burger buns. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork patties and cook until cooked through, 5-6 minutes each side. When the patties are cooked, add the sweet chilli glaze to the pan and then remove the pan from the heat. Flip the patties to coat. TIP: Cook the patties in batches if your pan isn't big enough.
While the patties are cooking, place the burger buns on a wire rack in the oven until heated through, 2-3 minutes.
Cut the burger buns in half. Spread the remaining garlic aioli over the base of the buns and top with the pork patties, any sweet chilli glaze remaining in the pan and some of the tomato and slaw. Serve the sesame fries and remaining slaw on the side.