Ragin' Cajun Pork Burger
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Ragin' Cajun Pork Burger

Ragin' Cajun Pork Burger

with Garlic Aioli & Sweet Potato Wedges

Mix up a pork patty infused with the mild spices of Louisiana! With tender onion and capsicum to add a touch of sweetness, plus a hearty side of sweet potato wedges, this meal packs flavour in every bite!


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 Time35 minutes
Cooking Time


Serving amount

2 unit

sweet potato

1 unit

brown onion

1 unit

red capsicum

1 unit


1 packet

pork mince

1 sachet

Creole spice blend

(May be present: Gluten. )

1 packet

Fine Breadcrumbs

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

2 unit

bake-at-home burger buns

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

1 tub

garlic aioli

(Contains Egg;)

1 bag

Cos Lettuce

Not included in your delivery

olive oil

1 unit


(Contains Egg;)

¼ tsp


1 tbs

balsamic vinegar

1 tsp

brown sugar

¼ cup

warm water


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3740 kcal
Fat33 g
of which saturates8.8 g
Carbohydrate93.9 g
of which sugars28.1 g
Dietary Fibre0 g
Protein46.3 g
Cholesterol0 mg
Sodium1310 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Chopping board
Medium Bowl
Medium Non-Stick Pan


Bake the wedges

Preheat the oven to 240°C/220°C fanforced. Cut the sweet potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Bake until tender, 25-30 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time!

Prep the veg

While the sweet potato wedges are baking, thinly slice the brown onion. Thinly slice the red capsicum into strips. Thinly slice the tomato.

Make the patties

In a medium bowl, combine the pork mince, Creole spice blend, fine breadcrumbs, egg, the salt and a pinch of pepper. Shape the pork mixture into evenly sized patties slightly larger than your buns (you should get 1 patty per bun). Transfer to a plate. TIP: Make an indent in the centre of the pork patties to prevent them from shrinking as they cook.

Caramelise veggies

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and capsicum and cook, stirring regularly, until tender, 5-6 minutes. Add the balsamic vinegar, brown sugar and warm water and simmer until the liquid is nearly evaporated and the mixture is slightly sticky, 3-4 minutes. Transfer to a bowl, season with salt and pepper and cover to keep warm.

Cook patties

Wash out the medium frying pan and return to a medium-high heat with a drizzle of olive oil. Add the pork patties and cook until cooked through, 4-5 minutes each side. While the patties are cooking, place the bake-at-home burger buns directly on the wire racks in the oven and bake until heated through, 3 minutes.

Serve up

Slice open the bake-at-home burger buns and spread some garlic aioli over the bases. Top with some cos lettuce leaves, tomato slices, a patty and the caramelised onion and capsicum. Serve with the sweet potato wedges.