Indian-Spiced Pork Burgers
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Indian-Spiced Pork Burgers

Indian-Spiced Pork Burgers

with Spiced Potato Wedges and Cilantro Yogurt Dip

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 pulls double duty – it adds a layer of flavour to the burger's spring greens and serves as a delicious dip for earthy potatoes.


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

Preparation Time25 minutes
Cooking Time6 minutes


serving amount

250 g

Ground Pork

2 unit(s)

Artisan Bun

(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)

2 tbsp

Fig Spread

(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

28 g

Spring Mix

6 tbsp

Yogurt Sauce

(Contains Milk)

7 g


350 g

Yellow Potato

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


1.5 tbsp



Nutrition Values

Calories930 kcal
Fat46 g
Saturated Fat16 g
Carbohydrate93 g
Sugar9 g
Dietary Fiber8 g
Protein39 g
Cholesterol110 mg
Sodium1390 mg
Trans Fat0.5 g
Potassium1400 mg
Calcium225 mg
Iron6.5 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.


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


Roast potato wedges
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes, half the Indian Spice Mix and 1 tbsp (2 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 half the garlic salt, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until 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 cilantro-yogurt dip
  • Meanwhile, finely chop cilantro.
  • Add yogurt sauce, 1/8 tsp (1/4 tsp) Indian Spice Mix and half the cilantro to a medium bowl.
  • Season with a pinch of garlic salt and pepper, then stir to combine.
Prep patties
  • Add pork, panko, remaining Indian Spice Mix and remaining cilantro to a large bowl.
  • Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then combine.
  • Form pork mixture into 2 equal-sized patties (4 patties for 4 ppl).
Cook patties
  • Heat a large non-stick pan over medium heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**
Toast buns
  • When patties are almost done, halve buns.
  • Spread softened butter onto buns.
  • Arrange directly on 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.)
Finish and serve
  • Add spring mix and 2 tbsp (4 tbsp) cilantro-yogurt dip to another large bowl, then toss to coat.
  • Layer fig spread, patties and salad on bottom buns. Close with top buns.
  • Divide burgers and potato wedges between plates.
  • Serve remaining cilantro-yogurt dip alongside.