We’ve packed loads of flavour into these pork patties with the crowd-pleasing combo of our Aussie spice blend and mustard. Plus there's a secret ingredient: grated apple keeps these burgers nice and juicy with a touch of sweetness. Add herbed fries and garlic aioli, and the whole family will be crowding around the table in no time!
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.
Aussie spice blend(May be present Gluten)
bake-at-home burger buns(ContainsGluten, Milk, Soy, EggMay be present Sesame, Tree Nuts, Lupin)
mixed salad leaves
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Pick and finely chop the rosemary leaves (see ingredients). Place the fries onto the oven tray lined with baking paper. Sprinkle with the rosemary, season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.
While the fries are baking, grate the apple. Using a clean tea towel, squeeze out any liquid from the apple. Finely chop the garlic. Thinly slice the tomato.
In a medium bowl, combine the pork mince, garlic, Aussie spice blend, fine breadcrumbs, Dijon mustard, the salt and grated apple. Season with pepper. Shape the mixture into evenly sized patties (1 patty per person), slightly larger than a burger bun. TIP: Make a shallow indent in the centre of each patty to help prevent it puffing up as it cooks.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the pork patties until just cooked through, 5-6 minutes each side. TIP: Don't worry if your patties get a little charred during cooking. It adds to the flavour!
Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes. While the buns are baking, combine a small drizzle of olive oil and the white wine vinegar in a medium bowl. Season with salt and pepper. Add the mixed salad leaves and toss to coat.
Slice the burger buns in half. Spread the base of each bun with garlic aioli. Top with a pork patty, tomato slices and mixed salad. Serve with the herbed fries and any remaining tomato and salad leaves on the side.