Hello Hero: Pulled Pork, Haloumi & Jalapeño Burger
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Hello Hero: Pulled Pork, Haloumi & Jalapeño Burger

Hello Hero: Pulled Pork, Haloumi & Jalapeño Burger

with Mustard Slaw & Sweet Potato Wedges

Tonight, we bring the South to you, with a sticky glaze that coats pulled pork to perfection. Slapped onto a burger bun and served with sweet potato wedges and a jalapeno slaw, this one will make you slap-happy!


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 Time15 minutes


Serving amount


sweet potato

1 packet

slaw mix

1 packet

Mustard Mayo

(Contains Egg; May be present: Milk. )


bake-at-home burger buns

(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )


brown onion

1 packet

pulled pork

1 sachet

All-American spice blend

1 packet

Sweet & Savoury Glaze

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

pickled jalapeños

1 packet


(Contains Milk;)

Not included in your delivery

olive oil


Nutritional Values

Energy (kJ)4441 kJ
Calories1061 kcal
Fat44.8 g
of which saturates21.2 g
Carbohydrate96.5 g
of which sugars34.8 g
Dietary Fibre17.3 g
Protein57.5 g
Sodium2575 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Spread wedges over a large microwave-safe plate. Cover with a damp paper towel. • Microwave wedges on high, 2 minutes. • Drain any excess liquid, then place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 12-15 minutes. • Meanwhile, in a medium bowl, add haloumi and cover with water to soak.


• With 10 minutes remaining on the wedges, in a large bowl, combine slaw mix, mustard mayo and a pinch of salt and pepper.


• Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Thinly slice brown onion. Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • Meanwhile, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook onion, until tender, 4-5 minutes. Add pulled pork and All-American spice blend, stirring, until fragrant, 1-2 minutes. • Add sweet & savoury glaze and cook, stirring, until combined, 1 minute. Season to taste.

TIP: Add a splash more water if the filling looks dry!


• SPICY! The pickled jalapenos can be hot, use less if you're sensitive to heat. Top each bun base with slaw, haloumi slice, jalapeños (if using) and pulled pork. • Divide sticky pulled pork, haloumi and jalapeno burgers with mustard slaw and sweet potato wedges between plates to serve. Enjoy!