The juicy pork patty coated in a sweet chilli glaze adds a great new element to this classic burger that takes it to the next level.
Serves 4
What you’ll need:
A drizzle of Olive Oil
3 Potatoes
1 tbsp Sesame Seeds
1 Carrot
1 bunch Spring Onions
4 cloves Garlic
2 Tomatoes
2 1/2 tbsp Water
50g tub Sweet Chilli Sauce
4 tsp Soy Sauce (for glaze)
100g tub Garlic Aioli
150g packet Slaw Mix
2 tbsp Crushed Peanuts
600g Pork Mince
½ cup Fine Breadcrumbs
2 1/2 tbsp Soy Sauce (for the patties)
1 Egg
4 Burger Buns
Instructions
1 Bake the fries
Preheat the oven to 220°C/200°C fan-forced. Slice the potato (unpeeled) into 1cm fries. Spread the fries over two oven trays lined with baking paper. Season with salt and pepper, drizzle with olive oil and sprinkle with sesame seeds. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!
2 Get prepped
While the fries are baking, finely chop the coriander and garlic (or use a garlic press). Thinly slice the tomato into rounds. Grate the carrot (unpeeled). In a small bowl, combine the water, sweet chilli sauce and soy sauce (for the glaze). Set aside.
3 Make the slaw
In a medium bowl, place 1/2 the garlic aioli. Add the slaw mix, coriander and carrot. Season with salt and pepper and mix well just before serving. TIP: Tossing just before serving prevents the slaw from going soggy!
4 Make the burgers
In a large bowl, combine the pork mince, garlic, fine breadcrumbs, soy sauce (for the patties) and egg. Using damp hands, shape the pork mixture into 5 evenly sized patties, slightly larger than your burger buns. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork patties and cook until cooked through, 5-6 minutes each side. When the patties are cooked, add the sweet chilli glaze to the pan and then remove the pan from the heat. Flip the patties to coat. TIP: Cook the patties in batches if your pan isn’t big enough.
5 Heat the buns
While the patties are cooking, place the burger buns on a wire rack in the oven until heated through, 2-3 minutes.
6 Serve up
Cut the burger buns in half. Spread the remaining garlic aioli over the base of the buns and top with the pork patties, any sweet chilli glaze remaining in the pan and some of the tomato and slaw. Serve the sesame fries and remaining slaw on the side.
Recipe thanks to our friends at HelloFresh
Share this page
BUMP&baby
BUMP & baby is New Zealand’s only magazine for pregnancy and early babyhood. Our team of mums and mums-to-be understand what it’s like to be pregnant in this connected age, and that’s why BUMP & Baby online is geared toward what pregnant women and new mums really want to know.
Other articles of interest
Review: bugaboo fox
I have a newborn and was looking for a pram that had a bassinet option as well as a regular seat for when my baby gets bigger, and the bugaboo fox surprised me when I realised the frame is the same for both stages — you just swap out the bassinet insert for the seat insert.
