HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAmerican Pork Burger
American Pork Burger

American Pork Burger

with Fries & Rainbow Slaw

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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
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bunch

spring onions

1 unit


1 bag

shredded cabbage mix

1 tub

garlic aioli


2 unit


2 clove


1 bag


1 packet

pork mince

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

fine breadcrumbs


2 unit

bake-at-home burger buns

(ContainsEgg, Gluten, Milk, SoyMay be present Sesame, Tree Nuts, Lupin)

1 tub

BBQ sauce

Not included in your delivery

olive oil

¼ tsp


1 unit



2 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3780 kJ
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.