Name: Tokyo Pork Burger with Creamy Apple-Miso Slaw and Nori Roasted Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 250 g Ground Pork; 2 unit(s) Artisan Bun; 500 g Yellow Potato; 170 g Coleslaw Cabbage Mix; 1 unit(s) Gala Apple; 1 unit(s) Miso Broth Concentrate; 1 unit(s) Sour Cream; 1 unit(s) Seaweed; 4 tbsp Teriyaki Sauce; 1 tbsp Seasoned Rice Vinegar; 0.17 cup Panko Breadcrumbs; 11 g Asian Sesame Blend; 4 tbsp Spicy Mayo; 1.5 tbsp Oil*; ¼ tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*

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Recipes

Tokyo Pork Burger with Creamy Apple-Miso Slaw

and Nori Roasted Potato Wedges

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Tags:

Spicy

Allergens:

Soy

•Wheat

•Milk

•Sesame

•Sulphites

•Egg

•Mustard

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Pork

2 unit(s)

Artisan Bun

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

500 g

Yellow Potato

170 g

Coleslaw Cabbage Mix

1 unit(s)

Gala Apple

1 unit(s)

Miso Broth Concentrate

(Contains: Soy May contain traces of: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)

1 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

1 unit(s)

Seaweed

(Contains: Sesame May contain traces of: Tree nuts, Wheat, Crustaceans, Egg, Fish, Milk, Peanuts, Soy)

4 tbsp

Teriyaki Sauce

(Contains: Soy, Wheat, Sesame, Sulphites May contain traces of: Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)

1 tbsp

Seasoned Rice Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

0.17 cup

Panko Breadcrumbs

(Contains: Wheat May contain traces of: Wheat, Gluten)

11 g

Asian Sesame Blend

(Contains: Sesame May contain traces of: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)

4 tbsp

Spicy Mayo

(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1240 kcal

Fat62 g

Saturated Fat16 g

Carbohydrate127 g

Sugar32 g

Dietary Fiber12 g

Protein44 g

Cholesterol130 mg

Sodium2080 mg

Trans Fat0.5 g

Potassium2100 mg

Calcium225 mg

Iron8.5 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.

Utensils

•Baking Sheet

•Measuring Spoons

•Large Bowl

•Box Grater

•Small Bowl

•Medium Non-Stick Pan

•Medium Bowl

Cooking Steps

Before starting, preheat the oven to 425°F. Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
To an unlined baking sheet, add potatoes, half the Asian Sesame Blend and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper. Toss to coat

Roast in the middle of the oven for 14 min. (NOTE: For 4 servings, roast in the top and middle of the oven)
Meanwhile, using scissors, cut seaweed sheets into 1/4-inch strips.
Once potaotes have roasted for 14 min, remove from oven. Sprinkle seaweed strips over top, then toss with potatoes to combine.
Roast in the middle of the oven for 10-12 min, until golden and tender.

Core, then grate apple.
To a large bowl, add sour cream, vinegar and half the miso concentrate. Season with salt and peper. Stir to combine.
To the bowl with miso dressing, add apple and cabbage coleslaw mix. Do not mix until step 6.
To a small bowl, add teriyaki sauce, remaininig miso broth concentrate and 1/4 tsp (1/2 tsp) sugar. Stir to combine.

Heat a medium non-stick pan (use large pan for 4 servings) over medium.
While pan heats, to a medium bowl, add pork, half the panko (use all for 4 servings) and remaining Asian Sesame Blend.
Season with salt and pepper, then combine. Form mixture into 2 (4) 5-inch-wide patties. Lightly press a thumbprint halfway into each patty.
When pan is hot, add 1/2 tbsp (1 tbsp) oil and patties. Reduce heat to medium-low. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry for 4-5 min per side, until cooked through.**

While patties cook, halve buns.
Arrange buns directly on the top rack of the oven cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn.)
When patties are cooked, remove pan from heat.
Add teriyaki sauce mixture to pan. Swirl pan and flip patties a few times to coat.