Hawaiian-Inspired Pork Burgers
with Potato Wedges and Green Onion Aioli Dipping Sauce
Tender pork, juicy sweet pineapple and a zippy green onion aioli come together for the ultimate sammie! This Hawaiian-inspired burger will be on the dinner table in no time!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
95 g
Pineapple
2 unit(s)
Brioche Bun
(Contains Egg, Wheat)
2 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
1 tsp
Garlic Salt
2 unit(s)
Russet Potato
28 g
Spring Mix
¼ cup
Panko Breadcrumbs
(Contains Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 unit(s)
Green Onion
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch thick wedges. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, cut pineapple into 1/4-inch slices. Cut green onions in half.Halve buns.Meanwhile, add pork, panko and remaining garlic salt to a medium bowl. Season with pepper, then combine.Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.** Transfer to a plate.
Add pineapple and green onions to the same pan. Cook, until warmed through and slightly charred, 1-2 min. Transfer green onions to a cutting board.Add 2 tbsp (4 tbsp) teriyaki sauce to the pan with pineapple. Cook, stirring often, until warmed through. Remove from heat.
Arrange buns cut-side up, on another unlined baking sheet. Toast in the top of the oven, until golden-brown, 4-5 min. (TIP: Keep your eye on buns so they don't burn!) Meanwhile, roughly chop green onions. Mix mayo and green onions in a small bowl. Season with pepper. Set aside.
Spread half the green onion-mayo mixture between bottom buns. Stack patties, then pineapple-teriyaki sauce and spring mix on bottom buns. Close with top buns.Divide Hawaiian pork burgers and potato wedges between plates.Serve remaining green onion mayo on the side for dipping.
