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 refer to the product label for the most accurate ingredient and allergen information.
Creole spice blend(May be presentGluten)
bake-at-home burger buns(ContainsGluten, Egg, Milk, SoyMay be presentSesame, Tree Nuts, Lupin)
cos lettuce leaves
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!
While the sweet potato wedges are baking, thinly slice the brown onion. Thinly slice the red capsicum into strips. Thinly slice the tomato.
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.
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.
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.
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.