Tokyo Pork Burger with Creamy Apple-Miso Slaw
and Nori Roasted Potato Wedges- Soy
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Mustard
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Crustaceans
- Wheat
- Gluten
- Fish
- Tree nuts
- Peanuts
Ingredients: Yellow potato • Ground pork • 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) • Gala apple • Teriyaki sauce (water, sugars (glucose-fructose, sugar, blackstrap molasses), tomato paste, hydrolyzed soy protein, soy sauce (water, wheat, soybeans, salt, sodium benzoate), soybean oil, white vinegar, modified corn starch, salt, red wine vinegar, caramel colour (sulphites), sesame oil, tamarind extract, natural flavour, spice, xanthan gum, garlic powder, citric acid, sodium benzoate) (soy, sesame, sulphites, wheat) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Rice vinegar (rice vinegar, sugar, salt) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Asian sesame spice blend (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) (sesame) • Roasted seaweed (seaweed, corn oil, sesame oil, salt) (sesame).
Ingredients
250 g
Ground Pork
2 unit
Artisan Bun
(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)
500 g
Yellow Potato
170 g
Coleslaw Cabbage Mix
1 unit
Gala Apple
1 unit
Miso Broth Concentrate
(Contains: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish, May contain traces of allergens, Soy)
1 unit
Sour Cream
(Contains: Milk, May contain traces of allergens, Milk)
1 unit
Seaweed
(Contains: Tree nuts, Wheat, Crustaceans, Egg, Fish, Milk, Peanuts, Soy, May contain traces of allergens, Sesame)
4 tbsp
Teriyaki Sauce
(Contains: Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard, May contain traces of allergens, Soy, Wheat, Sesame, Sulphites)
1 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
0.17 cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
11 g
Asian Sesame Blend
(Contains: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, May contain traces of allergens, Sesame)
4 tbsp
Spicy Mayo
(Contains: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk, May contain traces of allergens, Egg, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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.
- Toss slaw to coat.
- Stack patties on bottom buns. Spoon any sauce from pan over patties.
- Top with some of the slaw and top buns.
- Divide burgers, potatoes and any remaining slaw between plates.
- Serve spicy mayo alongside.
