Indian Spiced Pork Burgers
with Veggie Spears and Curry Yogurt Dip- Egg
- Wheat
- Milk
These pork burgers get a nice dose of sweetness from our fig jam while the gentle tartness of the yogurt dip is uncomplicated perfection! The side of veggies spears is ideal for a summer day.
Ingredients
250 g
Ground Pork
2 unit
Brioche Bun
(Contains: Egg, Wheat)
132 g
Mini Cucumber
1 tbsp
Fig Jam
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tbsp
Indian Spice Blend
28 g
Spring Mix
100 g
Greek Yogurt
(Contains: Milk)
7 g
Cilantro
340 g
Carrot
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
0.35 tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce.
Cut cucumbers into quarters, lengthwise. Peel, then cut carrot in half, crosswise. Cut each half, lengthwise, into 1/2-inch spears. Finely chop cilantro.
Combine pork, panko, half the Indian Spice Mix and half the cilantro in a large bowl. Season with pepper and 1/4 tsp salt (dbl for 4 ppl). Form mixture into 2 equal-size patties (4 patties for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry, until cooked through, 4-5 min per side.**
While the patties cook, add 1/4 tsp Indian Spice Mix (dbl for 4 ppl), remaining cilantro, yogurt and sour cream to a medium bowl. Season with salt and pepper, then stir to combine. (TIP: Add 1/4 tsp of sugar, if desired.)
When patties are almost done, halve buns. Arrange on a baking sheet, cut-side up. Broil in the top of the oven, until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
Spread some butter on the top and bottom buns. Spread half the fig jam (use all for 4 ppl) on top buns. Place patties on the bottom buns, then top with some yogurt dip, baby field greens and top buns. Serve veggie spears and remaining dip alongside.
