Thai-Inspired Pork Burgers
with Sweet Chili Mayo, Slaw, Guacamole and Sweet Potato Wedges- Wheat
- Soy
- Sulphites
- Milk
- Egg
- Mustard
- Gluten
- May contain traces of allergens
- Tree nuts
- Wheat
- Fish
- Sulphites
- Soy
- Milk
- Sesame
- Crustaceans
- Egg
- Mustard
- Peanuts
Ingredients: Sweet potato • Ground pork • Avocado • Coleslaw mix (carrot, green cabbage, red cabbage) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Limes • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Cilantro • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
Ingredients
250 g
Ground Pork
28 g
Crispy Shallots
(Contains: Gluten, May contain traces of allergens, Wheat)
8 tbsp
Sweet Chili Sauce
(Contains: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard, May contain traces of allergens)
3 unit(s)
Sweet Potato
4.5 g
Moo Shu Spice Blend
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 unit(s)
Artisan Bun
(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)
8 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
7 g
Cilantro
1 unit(s)
Avocado
1 unit(s)
Lime
170 g
Coleslaw Cabbage Mix
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Preheat the oven to 425°F.
- Cut sweet potatoes into 1/2-inch-thick wedges. To a parchment-lined baking sheet, add sweet potatoes 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 in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Zest, then juice lime.
- Peel and pit avocado
- Roughly chop cilantro.
- To a small bowl, add avocado, half the lime zest and 1 tbsp (2 tbsp) lime juice. Season with salt and pepper. Mash together using a potato masher or fork. Stir in half the cilantro.
- To a medium bowl, add pork, half the crispy shallots, remaining cilantro and half the Moo Shu Spice Blend (use all for 4 servings). Season with salt and pepper, then combine.
- Form mixture into 2 (4) 4-inch-wide patties. Drizzle with 1/2 tbsp (1 tbsp) oil.
- In another medium bowl, add sweet chili sauce, mayo and the remaining lime juice and zest. Season with salt and pepper, then stir to combine. Transfer half the mixture to another small bowl and reserve for dipping.
- To the same medium bowl, add coleslaw cabbage mix. Season with salt and pepper, then stir to combine.
- To one side of the grill, add patties. Close lid and grill for 4-5 min per side, flipping once, until cooked through.**
- When patties are almost done, add buns to the other side of the grill, cut-sides down. Close lid and grill for 1-2 min, until toasted.
- Transfer to a plate.
- Divide buns between plates. Top bottom buns with guacamole, patties and slaw. Sprinkle with remaining crispy shallots. Close with top buns.
- Divide sweet potato wedges between plates.
- Serve reserved sweet chili mayo alongside for dipping.
