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Thai Makrut-Lime Glazed Pork Burger
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Thai Makrut-Lime Glazed Pork Burger

Thai Makrut-Lime Glazed Pork Burger

with Sweet Potato Sesame Fries & Creamy Slaw

This one is bursting with Thai flavours in every single bite! You've got a lemon-pepper seasoned patty, which is then doused in an umami, makrut-oyster glaze that literally makes your tastebuds sing!

Tags:
Over 30g protein
Allergens:
Sesame
Gluten
Mollusc
Wheat
Egg
Milk
Soy

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 packet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

coriander

2 leaves

makrut lime leaves

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

pork mince

1 packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1 sachet

lemon pepper seasoning

2

bake-at-home burger buns

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

1 bag

slaw mix

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

½ tsp

brown sugar

1.5 tbs

water

1

egg

(Contains Egg;)

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Nutritional Values

Energy (kJ)4070 kJ
Fat43.2 g
of which saturates10.4 g
Carbohydrate96.2 g
of which sugars25.2 g
Protein45.1 g
Sodium2103 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Sprinkle with mixed sesame seeds, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide fries between two trays.

2
2

• Meanwhile, roughly chop coriander. • Remove centre veins from makrut lime leaves, then very finely chop. • In a small bowl, combine oyster sauce, the brown sugar, makrut lime leaves and the water. • In a medium bowl, combine pork mince, fine breadcrumbs, the egg, lemon pepper seasoning and a pinch of salt. • Shape pork mixture into evenly sized patties (1 per person) slightly larger than your burger buns.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

3
3

• In a large frying pan, heat a drizzle of oliveoilover medium-high heat. • Cook pork patties until just cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). • Add makrut-oyster sauce mixture to pan, and cook, turning patties to coat, 1 minute.

4
4

• Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.

5
5

• In a medium bowl, combine coriander, slaw mix and garlic aioli. • Toss to combine and season to taste.

6
6

• Top burger buns with Thai makrut-lime glazed pork patties and creamy slaw. • Serve with sesame fries. Enjoy!