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.
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.
Sichuan garlic paste(ContainsGluten, Fish, Sesame, Soy)
bake-at-home burger buns(ContainsGluten, Soy, Egg, MilkMay be present Sesame, Tree Nuts, Lupin)
rice wine vinegar
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.