Italian Pork & Truffle Mayo Burger
with Gourmet Garden Basil & Cheesy Fries- Eggs
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
- Soy
Ingredients
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs;)
250 g
Pork Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
2
Bake-At-Home Burger Buns
(Contains: Eggs, Milk, Gluten, Soy, Wheat; May be present: Almond, Hazelnut, Lupin, Sesame.)
2
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with Parmesan cheese and bake until golden and crispy. TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, slice tomato into thin rounds. • In a medium bowl, combine pork mince, fine breadcrumbs (see ingredients), garlic & herb seasoning, the egg and a pinch of salt. • Shape pork mixture into evenly sized patties (1 per person) slightly larger than your burger buns. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into patties!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork patties until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a medium bowl, combine mixed salad leaves and a drizzle of vinegar. • Spread each burger bun with Italian truffle mayonnaise. Top with pork patty, mixed salad leaves and tomato. • Serve with Parmesan fries and remaining salad. Enjoy!
