Teriyaki Glazed Pork Burger
with Sesame Fries & Creamy Coconut-Sweet Chilli Slaw
We're revamping burger night by giving juicy pork patties a teriyaki glaze, and sprinkling potato fries with sesame seeds to jazz up their flavour. A rainbow slaw with coconut sweet chilli mayo takes the salad portion of the meal to new heights too.
The quantities provided above are averages only.
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
potato
1 sachet
mixed sesame seeds
(Contains Sesame; )
1
carrot
2 clove
garlic
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
Shredded Cabbage Mix
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 bag
coriander
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains Egg; )
2
Butter Burger Buns
(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries, then place on a lined oven tray. Drizzle with olive oil, sprinkle with the mixed sesame seeds and season with salt. Toss to coat. Bake until tender, 20-25 minutes.
While the fries are baking, grate the carrot. Finely chop the garlic. In a large bowl, combine the pork mince, garlic, fine breadcrumbs and egg, then season with salt and pepper. Using damp hands, shape the pork mixture into evenly sized patties slightly larger than the burger buns. You should get 1 patty per person.
When the fries have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the pork patties until just cooked through, 5-6 minutes on each side. Reduce the heat to low, then add the teriyaki sauce and a splash of water and cook, turning to coat the patties, 2-3 minutes.
TIP: Cook in batches if your pan is getting crowded.
While the patties are cooking, finely chop the coriander. In a medium bowl, combine the shredded cabbage mix, carrot, coriander and coconut sweet chilli mayonnaise. Season to taste and toss to combine.
Bake the butter burger buns directly on a wire oven rack until heated through, 3 minutes.
Slice the burger buns in half, then top with a teriyaki-glazed pork patty and some creamy slaw. Serve with the sesame fries and any remaining slaw.