We reckon this Asian-inspired burger will become an instant hit! Juicy pork mince get a flavour boost from our exotic Asian spice blend for an unbelievably tasty flavour that marries perfectly with cooling cucumber and a crisp, refreshing slaw.
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.
Southeast Asian Spice Blend
bake-at-home burger buns(ContainsGluten, Soy, Milk, EggMay be present Sesame, Tree Nuts, Lupin)
vinegar (white wine or rice wine)
soy sauce(ContainsGluten, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, thinly slice the cucumber into half-moons. In a medium bowl, combine the vinegar, sugar and the salt. Stir to dissolve and add the cucumber. Add enough water to cover the cucumber. Toss to coat, then set aside, tossing every few minutes to coat in the pickling liquid.
TIP: Be sure to slice the cucumber thinly enough so it pickles in the allocated time.
When the fries have 15 minutes cook time remaining, combine the pork mince, soy sauce, fine breadcrumbs and Southeast Asian spice blend in a medium bowl. Shape the mixture into evenly sized patties a bit larger than your burger buns. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork patties and cook, flipping occasionally, until just cooked through, 6-8 minutes.
TIP: Don't worry if the patties char a little, this adds to the flavour.
While the patties are cooking, place the bake-at-home burger buns directly onto a wire oven rack and bake until heated through, 3 minutes.
Drain the pickled cucumber, reserving the liquid (1 tsp for 2 people / 2 tsp for 4 people). In a medium bowl, place the reserved pickling liquid, slaw mix, pickled cucumber and 1/2 the garlic aioli. Toss to coat.
Cut the burger buns in half and spread the bases with the remaining aioli. Top with the pork patties and a handful of the pickled cucumber slaw. Serve with the fries and the remaining slaw.