Caesar-Style Pork Burger
with Parmesan Crisp & Aussie Fries
- Milk
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
Ingredients
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Caesar Dressing
(Contains: Milk, Eggs)
250 g
Pork Mince
1 packet
Mixed Salad Leaves
1 packet
Mayonnaise
(Contains: Eggs)
2
Bake-At-Home Burger Buns
(Contains: Milk, Eggs, Gluten, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame)
1 sachet
Aussie Spice Blend
1 sachet
Nan's Special Seasoning
2
Potato
1
Tomato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil and season with salt. Toss to coat. • Bake until tender, 20-25 minutes
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, place shaved Parmesan cheese in even circles (about the same size as the burger buns, one per person) on a second lined oven tray. • Bake until cheese is golden and crisp at the edges, 5-6 minutes. Remove from oven and set aside.
TIP: The Parmesan crisps will become crisp as they cool.
• While the Parmesan crisps are baking, combine pork mince, Aussie spice blend and a pinch of pepper in a medium bowl. • Shape pork mixture into evenly sized patties (one per person) slightly larger than the buns. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork patties until just cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
• While the patties are cooking, halve bake-at-home burger buns, then place directly on a wire oven rack, until heated through, 2-3 minutes.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, crack eggs into pan. Cook until the whites are firm and the yolks are cooked to your liking, 2-3 minutes.
• Thinly slice tomato into rounds. • Spread each bun base with caesar dressing. Top with a pork patty, Parmesan crisp, fried egg, tomato and mixed salad leaves. • Serve with Aussie fries and mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Parmesan crisp was a standout for many, adding satisfying crunch and flavour, though some found it overpowering or at odds with the other burger elements.
- Ease of prep: Most found this straightforward to pull together, though coordinating multiple components at once took some practice to keep everything warm.
- Suggestions: Several customers found the Caesar dressing quite runny and suggest tossing it through the salad leaves before assembling. Some boosted the pork patty flavour with added egg and breadcrumbs, extra onion, or a pinch more seasoning, while others swapped pork for chicken or beef with great results. A few added caramelised onion, avocado, or bacon to round out the burger.
- Leftovers: Some noted the salad leaves turned soggy after a day, so it is best to store components separately if saving any for later.
- Portions: A number of customers felt there was enough mince to stretch to two patties per person, and suggest doing so if you prefer a more substantial burger.
- Chips: The Aussie spice blend on the chips was widely loved, though some found the chips came out soggy — spreading them across two trays and baking a little longer helped achieve a crispier result.
