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Indian Spiced Pork Burgers

Indian Spiced Pork Burgers

with Veggie Spears and Curry Yogurt Dip

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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.

Tags:QuickEasy Clean-upDiscovery
Allergens:Wheat/BléEgg/OeufMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf)

132 g

Mini Cucumber

1 tbsp

Fig Jam

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 tbsp

Indian Spice Blend

(ContainsMustard/Moutarde)

28 g

Spring Mix

100 g

Greek Yogurt

(ContainsMilk/Lait)

7 g

Cilantro

340 g

Carrot

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

0.35 tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Oil*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate70 g
Sugar17 g
Dietary Fiber9 g
Protein38 g
Cholesterol125 mg
Sodium700 mg
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Large Bowl
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

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.

2

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).

3

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.**

4

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.)

5

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!)

6

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.