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Indian-Spiced Pork Burgers

Indian-Spiced Pork Burgers

with Sweet Potato Wedges and Cilantro 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 adds another layer of flavour to earthy sweet potatoes and spring greens!

Tags:QuickEasy Clean-upDiscovery

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

2 unit

Brioche Bun

(ContainsWheat/Blé, Egg/Oeuf)

2 tbsp

Fig Jam

¼ cup

Panko Breadcrumbs


1 tbsp

Indian Spice Blend

28 g

Spring Mix

100 mL

Greek Yogurt


7 g


3 tbsp

Sour Cream


340 g

Sweet Potato

1 tsp

Garlic Salt

Not included in your delivery

0.13 tsp


1.5 tbsp


1 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1010 kcal
Fat50 g
Saturated Fat19 g
Carbohydrate100 g
Sugar20 g
Dietary Fiber9 g
Protein51 g
Cholesterol125 mg
Sodium1360 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce.Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, half the Indian Spice Mix and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper and half the garlic salt, then toss coat. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)


While sweet potatoes roast, finely chop cilantro. Reserve 1 tbsp yogurt (dbl for 4 ppl) in a large bowl. Add remaining yogurt, sour cream, 1/8 tsp Indian Spice Mix (dbl for 4 ppl) and half the cilantro to a medium bowl. Season with a pinch of garlic salt and pepper, to taste, then stir to combine.


Add pork, panko, remaining Indian Spice Mix and remaining cilantro to the large bowl with reserved yogurt. Season with pepper and 1/4 tsp garlic salt (dbl for 4 ppl), then combine. Form pork mixture into 2 equal-sized 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.**


When patties are almost done, halve buns. Spread softened butter onto buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)


Add spring mix and 2 tbsp yogurt dip (dbl for 4 ppl) to another large bowl, then toss to combine. Spread fig jam onto bottom buns, then top with patties, spring mix and top buns. Serve sweet potato wedges and remaining yogurt dip alongside.