Naked Teriyaki Pork Burger Bowl
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Naked Teriyaki Pork Burger Bowl

Naked Teriyaki Pork Burger Bowl

with Corn Slaw & Pickled Onion

You'll have no issues cutting back on carbs when you can have this loaded burger bowl for dinner. Our ginger lemongrass paste and teriyaki sauce take the pork patties to the next level, providing the perfect balance of sweet, savory and zingy flavours.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Under 650kcal
Quick
Under 30g carbs
Over 30g protein
Allergens:
Gluten
Wheat
Egg
Sesame
Soy

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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

½

red onion

1 packet

Pea Pods

1 tin

corn

2 clove

garlic

1 packet

pork mince

1 packet

Fine Breadcrumbs

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

1 packet

ginger paste

½ packet

teriyaki sauce

(Contains Gluten, Sesame, Soy, Wheat;)

1 packet

baby spinach leaves

1 packet

slaw mix

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or rice wine)

¼ tsp

salt

1

egg

(Contains Egg;)

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Nutritional Values

Energy (kJ)2540 kJ
Fat39.7 g
of which saturates7.6 g
Carbohydrate29.7 g
of which sugars16.9 g
Dietary Fibre7.7 g
Protein31 g
Sodium1156 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Thinly slice red onion (see ingredients). Trim and roughly chop pea pods. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover the onion, then set aside.

2
2

• Drain corn. • Heat a large frying pan over high heat. Cook corn kernels, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

3
3

• Finely chop garlic. In a medium bowl, combine garlic, pork mince, fine breadcrumbs, the salt, egg and a pinch of pepper. Shape mixture into evenly sized patties (two per person). • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook patties until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded). • Add teriyaki sauce (see ingredients), ginger paste and a splash of pickling liquid and cook, gently turning patties, until well coated, 1-2 minutes. • Meanwhile, to the bowl with charred corn, add baby spinach leaves, pea pods, slaw mix and garlic aioli. Add a splash of pickling liquid and a drizzle of olive oil. Toss to combine. Season to taste.

4
4

• Drain pickled onion. • Divide corn slaw between bowls. Top with teriyaki pork burger patties, spooning over any remaining sauce from pan. • Garnish with pickled onion to serve. Enjoy!