Pork Cheeseburger Inspired Rice Bowl
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Pork Cheeseburger Inspired Rice Bowl

Pork Cheeseburger Inspired Rice Bowl

with Baby Gem Salad

Looking for a quick and tasty midweek dinner option? Try cooking up our Pork Cheeseburger Inspired Rice Bowl in just 20-25 minutes for a delicious and speedy meal.

Family Friendly

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.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

150 grams

Basmati Rice

30 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Garlic Clove

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

240 grams

British Pork Mince

30 grams

Tomato Puree

1 sachet(s)

Central American Style Spice Mix

10 grams

Vegetable Stock Paste

(Contains Celery)

45 grams

Burger Sauce

(Contains Egg, Mustard)

Not included in your delivery

½ tsp


1 tbsp

Olive Oil for the Dressing

1 tbsp


100 milliliter(s)

Water for the Pork


Nutritional information

Energy (kJ)3548 kJ
Energy (kcal)848 kcal
Fat45.5 g
of which saturates14.4 g
Carbohydrate78.1 g
of which sugars12.5 g
Protein36.4 g
Salt2.35 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Medium Bowl
Large Frying Pan


Rice Rice Baby

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Do the Prep

a) Meanwhile, grate the cheese. 

b) Trim the baby gem, halve lengthways, then thinly slice.

c) Peel and grate the garlic (or use a garlic press).

Toss the Salad

a) In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

b) Add the baby gem to the dressing. Toss to coat, then set aside.

Fry the Pork

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the Flavour

a) Add the garlic, tomato puree and Central American style spice mix to the pork. Cook until fragrant, 1 min.

b) Stir in the veg stock paste, honey and water for the pork (see pantry for both amounts). Bring to the boil and simmer until thickened, 2-3 mins.

Serve Up

a) Share the rice between your bowls. 

b) Top with the baby gem salad and spiced pork.

c) Sprinkle over the cheese and drizzle over the burger sauce.