DIY "Bolo" Bun-Inspired Pork Burger
with Fried Egg and Wedges- Egg
- Soy
- Wheat
- Milk
- Mustard
- Sesame
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Wheat
- Gluten
- Crustaceans
- Fish
- Tree nuts
- Peanuts
Juicy Hong Kong-Style pork burgers with a crispy, "pineapple bun" inspired topping, baked to golden perfection. A savoury-sweet twist on a classic, packed with bold flavour and crunch in every bite.
Ingredients
250 g
Ground Pork
2 unit(s)
Egg
(Contains: Egg)
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
0.17 cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
2 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Gluten, Crustaceans, Fish, Tree nuts, Peanuts)
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May be present: Sesame, Soy, Sulphites, Milk, Wheat, Gluten, Crustaceans, Fish)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Gluten, Crustaceans, Fish, Tree nuts)
11 g
Asian Sesame Blend
(Contains: Sesame May be present: Mustard, Soy, Sulphites, Milk, Wheat, Tree nuts, Peanuts)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
6.5 tsp
Sugar*
2 tbsp
Oil*
0.38 tsp
Salt*
0.38 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, toss together potatoes, half the Asian Sesame Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast wedges in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, in a small bowl, combine butter, flour and 2 tbsp (4 tbsp) sugar, until a thick paste is formed. Season with salt.
- Halve buns.
- Divide paste between top buns and spread to cover the surface of each bun. Using a butterknife, carefully create a cross-hatch pattern in the mixture.
- Set air-fryer to 390°F.
- Place top buns in the air fryer. Cook for 4-6 min, until topping is crisp and golden.
- Carefully remove buns from air-fryer and set aside on a cutting board. (TIP: Avoid touching the topping, it will harden as it cools)
- Transfer bottom buns to the air fryer. Cook for 2-3 min, until toasted. Set aside on cutting board.
- Meanwhile, in a large bowl, combine pork, half the panko (use all for 4 servings), remaining Asian Sesame Blend, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Form mixture into 2 (4) 5-inch-wide patties.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-6 min per side.**
- Transfer to a plate.
- Reserve pork fat in the pan.
- In the same pan, crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Meanwhile, in a small bowl combine mayo and spicy mayo. Spread half the mayo mixture on bottom buns, then stack with patties and fried egg. Close with top buns.
- Divide burgers and wedges between plates.
- Serve remaining mayo dipper alongside.
