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 a sweet, savoury and zingy flavours.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
ginger lemongrass paste
teriyaki sauce(ContainsGluten, Sesame, Soy)
baby spinach leaves
white wine vinegar
• Thinly slice red onion (see ingredients). • In a small bowl, combine white wine 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.
• Drain the sweetcorn. • Heat a large frying pan over a high heat. Cook corn kernels 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.
• Finely chop garlic. In a medium bowl, combine garlic, pork mince, ginger lemongrass paste, fine breadcrumbs, the salt and a pinch of pepper. Shape the mixture into evenly sized patties (two per person). • Return frying pan to a 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) and a splash of pickling liquid and cook, gently turning patties, until well coated, 1-2 minutes. • Meanwhile, to bowl with charred corn, add slaw mix and garlic aioli. Add a splash of pickling liquid and a drizzle of olive oil. Toss to combine. Season to taste.
• Drain pickled onion. • Divide corn-spinach slaw between bowls. Top with teriyaki pork burger patties, spooning over any remaining sauce from pan. • Garnish with pickled onion to serve.