Our Plans
Indian-Spiced Pork Burgers
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Indian-Spiced Pork Burgers

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.

Tags:
Discovery
Quick
Allergens:
Egg
Wheat
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

2 piece

Brioche Bun

(Contains Egg, Wheat)

2 tbsp

Fig Spread

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Indian Spice Blend

28 g

Spring Mix

45 mL

Yogurt Sauce

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

7 g

Cilantro

460 g

Russet Potato

1 tsp

Garlic Salt

Not included in your delivery

0.13 tsp

Pepper*

1.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp

Salt*

sideBannerName

Nutrition Values

Calories980 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate104 g
Sugar14 g
Dietary Fiber8 g
Protein45 g
Cholesterol120 mg
Sodium1810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Bowl
Large Non-Stick Pan

Instructions

Roast potato wedges
1

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.)

Prep and make yogurt-cilantro dip
2

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.

Prep and cook patties
3

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.**

Toast buns
4

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!)

Finish and serve
5

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.

Meal right image

Explore Similar Recipes

Meal left image