Indian-Spiced Pork Burgers
with Garlic Wedges and Cilantro-Yogurt Dip
We're always looking for new ways to shake up your at-home burger game! These beautifully-spiced pork burgers get a dose of sweetness from our fig spread. The gentle tartness of the yogurt dip works double duty: adding a layer of flavour to the burger's spring greens and serving as a delicious dip for roasted garlic potatoes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Wheat)
Indian Spice Blend
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with pepper and garlic salt, then toss to coat. 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 bottom of the oven, rotating sheets halfway through.)
Meanwhile, finely chop cilantro. Add yogurt sauce, sour cream and half the cilantro to a small bowl. Season with salt and pepper, to taste, then stir to combine. Heat a large non-stick pan over medium heat.
While the pan heats, add pork, panko, Indian Spice Mix, remaining cilantro and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine. Form pork mixture into two 1/2-inch thick patties (4 patties for 4 ppl).When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Fry until cooked through, 4-5 min per side.**
Meanwhile, halve buns. Arrange on an unlined baking sheet, cut-side up. Spread softened butter on cut sides of each bun.Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)
Spread some yogurt-cilantro dip on top buns.Layer fig spread, patties, then spring mix on bottom buns. Close with top buns. Divide burgers and potato wedges between plates. Serve remaining yogurt-cilantro dip alongside.