Japanese Style Pork Burger
with Black Sesame Wedges and Zingy Salad
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
80
Sugar Snap Peas
100
Radishes
80
Tenderstem Broccoli
½
Lime
60
Mature Cheddar Cheese
(Contains Milk)
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
64
Mayonnaise
(Contains Egg, Mustard)
50
Ketjap Manis
(Contains Soya)
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
360
Pork Mince
Not included in your delivery
2
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Chop the sugar snaps into 3 pieces. Trim and thinly slice the radishes. Chop the Tenderstem® broccoli into 3 pieces. Zest and halve the lime. Grate the cheese and halve the burger buns. Squeeze the lime juice into a bowl and add half the lime zest, honey and olive oil (see ingredients for amount). Season with salt and pepper and mix together. Add the radishes and sugar snap peas to the dressing and set aside. Put the mayo in a small bowl and stir in the remaining lime zest.
Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper, half the garlic salt and half the black sesame seeds. Toss to coat. Spread out in a single layer. When hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the wedges nicely spread out.
Meanwhile, put the remaining garlic salt and half the ketjap manis into a large bowl. Add the breadcrumbs. Season with salt and pepper, then add the pork mince. Mix with your hands until well combined. Roll the mince into even-sized balls then flatten to make burger patties 1cm thick (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a large frying pan on medium-high heat. Stir-fry the Tenderstem® broccoli for 2-3 mins, then add a splash of water. Cover the pan with a lid or tin foil and cook until tender, a further 2-3 mins. Remove to the bowl with the dressing and remaining salad.
Wipe out your pan and pop it back on medium-high heat, add a drizzle of oil. Once hot, add the burgers and fry until browned on the outside and cooked through, 15-17 mins in total. Carefully turn them every 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. TIP: The burgers will shrink a little during cooking. When the burgers are cooked, add the remaining ketjap manis to the pan, remove the pan from the heat and carefully turn the burgers to coat in the sauce.
Carefully place the cheese on top of the burgers. Cover with a lid (or wrap loosely in foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. Meanwhile, pop the burger buns on a baking tray and place on the middle shelf of your oven. Warm for 1-2 mins. Spread a dollop of mayo on the bottom of the buns and top with the burgers and bun lid. Add the remaining sesame seeds to the salad, then toss it together to coat in the dressing and serve alongside the burgers with the wedges and remaining mayo for dipping. Enjoy!
