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American Pork Burger

American Pork Burger

with Fries & Rainbow Slaw

We’ve taken the best parts of the American Southern BBQ experience – sweet and savoury sauce, aromatic spices and a crisp slaw – and added a tender pork patty and soft brioche buns for a burger that y’all will love!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes


Serving amount

1 bunch

spring onions

1 unit


1 bag

shredded cabbage mix

1 tub

garlic aioli

(Contains Egg;)

2 unit


2 clove


1 bag


1 packet

pork mince

1 sachet

All-American spice blend

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

2 unit

bake-at-home burger buns

(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )

1 tub

BBQ sauce

Not included in your delivery

olive oil

¼ tsp


1 unit


(Contains Egg;)

2 tsp

white wine vinegar


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3780 kcal
Fat33.1 g
of which saturates8.9 g
Carbohydrate95.4 g
of which sugars22.9 g
Dietary Fibre0 g
Protein46.4 g
Cholesterol0 mg
Sodium1600 mg
The average adult daily energy intake is 8700 kJ


Large Non-Stick Pan
Baking Paper
Baking Tray


Bake the fries

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

Get prepped

While the fries are in the oven, thinly slice the spring onion. Grate the carrot (unpeeled). In a large bowl, combine the spring onion, carrot, shredded cabbage mix, white wine vinegar and 1/2 the garlic aioli. Season with salt and pepper and toss to combine. Set aside. Finely chop the garlic (or use a garlic press). Finely chop the coriander. In a small bowl, mix together the BBQ sauce and the remaining garlic aioli.

Make the patties

In a second large bowl, combine the garlic, coriander, pork mince, All-American spice blend, the salt, fine breadcrumbs and egg. Season with a good pinch of pepper and mix well. Shape the mixture into patties (1 patty per person) slightly larger than your burger buns. Set aside. TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.

Cook the patties

In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the pork patties and cook, turning, until browned and cooked through, 5-6 minutes.

Toast the buns

When the patties have 3 minutes cook time remaining, place the bake-at-home burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes.

Serve up

Spread a thin layer of the BBQ mayo over the bun bases and top with the pork patties. Finish with a serve of the rainbow slaw. Serve any remaining slaw on the side with the fries.