Cheesy Pork & Slaw Burger
with Homemade Beetroot Relish & Zesty Fries
When you’re making a burger, you want all the works. A pork patty on top of garlic aioli (also perfect for dipping the fries in) and some fresh slaw is all you need to make a delicious burger, but bring it to the next level with a beetroot relish and a bit of zest on the fries.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potatoes
1 sachet
Zesty Chilli Salt
½
beetroot
1 packet
pork mince
1 bag
parsley
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2
Butter Burger Buns
(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )
½ bag
Shredded Cabbage Mix
1
garlic aioli
(Contains Egg, Soy; )
1 sachet
Aussie Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1.5 tbs
balsamic vinegar
½ tbs
brown sugar
⅓ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes. • When the fries are done, remove tray from the oven and sprinkle over zesty chilli salt. Toss fries to coat.
• While the fries are baking, grate beetroot (see ingredients). Roughly chop parsley leaves. • In a large bowl, combine pork mince, parsley, Aussie spice blend, fine breadcrumbs and the egg. • Using damp hands, shape pork mixture into 2cm-thick patties (1 per person).
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into patties!
• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook beetroot, the balsamic vinegar and brown sugar until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper, then transfer to a small bowl.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook pork patties until just cooked through, 4-5 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over patties and cover with a lid (or foil) until cheese melts.
• Halve burger buns and bake directly on wire rack in oven until heated through, 2-3 minutes. • In a medium bowl, combine shredded cabbage mix (see ingredients) and a drizzle of white wine vinegar and olive oil. Season to taste.
• Spread garlic aioli over the burger bun bases. Top with some slaw, homemade beetroot relish and a cheesy pork patty. • Serve with zesty potato fries. Enjoy!
Little cooks: Take the lead and help build the burgers!