Asian Pork & Slaw Burger

Name: Asian Pork & Slaw Burger with Fries & Sichuan Mayo
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 unit potatoes; 1 packet pork mince; 1 packet Fine Breadcrumbs; 1 packet Sichuan garlic paste; 1 bunch mint; 1 packet mayonnaise; 2 tsp rice wine vinegar; 1 bag slaw mix; 1 unit tomato; 2 unit bake-at-home burger buns

with Fries & Sichuan Mayo

Up to 180$ + Free Treats / Extras for Life

We've put an Asian spin to a classic American meal! Juicy pork mince combines with our tasty Sichuan garlic paste, while crispy slaw and potato fries tie this meal together.

Allergens:

Gluten

•Wheat

•Fish

•Sesame

•Soy

•Eggs

•Milk

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

2 unit

potatoes

1 packet

pork mince

1 packet

Fine Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Sichuan garlic paste

(Contains: Gluten, Wheat, Fish, Sesame, Soy;)

1 bunch

mint

1 packet

mayonnaise

(Contains: Eggs;)

1 bag

slaw mix

1 unit

tomato

2 unit

bake-at-home burger buns

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

Not included in your delivery

olive oil

2 tsp

rice wine vinegar

Nutritional Values

per serving

Energy (kJ)4227 kJ

Fat52.7 g

of which saturates12.8 g

Carbohydrate90.1 g

of which sugars18.5 g

Protein39.4 g

Sodium1239 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries onto the 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 baking, combine the pork mince, fine breadcrumbs and 1/2 the Sichuan garlic paste in a medium bowl. Shape the pork mixture into evenly sized patties slightly larger than your burger buns (one per person).

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-high heat. Add the pork patties and cook until just cooked through, 5-6 minutes each side.

TIP: If your patties are starting to char too much, reduce the heat to medium.

While the patties are cooking, pick the mint leaves and thinly slice. In a medium bowl, combine the mayonnaise with the remaining Sichuan garlic paste. Transfer 1/2 the Sichuan mayo to another medium bowl and add the rice wine vinegar, slaw mix and mint. Toss to coat. Thinly slice the tomato.

Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.

Cut the burger buns in half. Spread the bases with a layer of Sichuan mayo, then top with a pork patty, tomato and a handful of slaw. Serve with the fries and remaining slaw.