Pork Satay Burgers

Pork Satay Burgers

with Paprika Sweet Potato Wedges

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Satay is usually done with chicken, but we’ve gone a bit ‘out there’ and created our very own pork satay burger! When you add in the zinginess of lime and the creamy crunch of peanuts - you’ve got yourself a burger that is beyond scrumptious!


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

½ tbsp

Mild Paprika 1.5 tsp

3 tbsp


1 unit(s)


1 tbsp

Salted Peanuts


300 grams

Pork Mince

1.5 tbsp

Soy Sauce

(ContainsGluten, Soya)

1 unit(s)

Baby Gem Lettuce

1 unit(s)


1.5 tbsp

Peanut Butter


2 unit(s)

Brioche Bun

(ContainsGluten, Soya, Egg, Milk)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Energy (kcal)860 kcal
Fat33.0 g
of which saturates11.0 g
Carbohydrate100 g
of which sugars0.0 g
Dietary Fiber0 g
Protein46 g
Cholesterol0 mg
Salt0.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 220 degrees. Chop the sweet potato into wedges roughly the width and length of your index finger. Put them on a baking tray, drizzle over 1 tbsp of oil, sprinkle over half the paprika, ¼ tsp of salt and a good grind of pepper. Shake your baking tray so the wedges are evenly coated and put in your oven to cook for 25 mins.


Roughly chop the coriander (stalks and leaves!) zest the lime. Roughly chop the peanuts. Put the pork mince in a bowl and add three quarters of the coriander along with the lime zest, chopped peanuts, the other half of the paprika, half the soy sauce, ¼ tsp of salt and a good grind of pepper.


Combine everything together with your hands and shape into two burgers about 2cm thick. Tip: Don’t make them too thick as they will get fatter, as the proteins tighten up while they are being cooked.


Remove the tough rooty bit of the baby gem lettuce and cut into 2cm slices. Peel and grate the carrot and mix with the lettuce. Mix 1 tbsp of olive oil with the juice of half the lime and a pinch of salt and pepper, whisk together with a fork. Tip: If you’re not that keen on lime, use a bit less than specified! Put most of the lettuce and carrot into a bowl (reserve a little to put on your burgers!) and throw in your limey dressing. Toss your salad.


Put a frying pan on medium heat and add 1 tbsp of oil. Add your pork burgers and cook for 5 mins on each side before placing on a baking tray. Put your burgers in your oven to carry on cooking for 5 mins while you make the sauce.


Put the peanut butter in a bowl and add the juice of the other half of the lime. Add 1 tbsp of water, the rest of the soy sauce and the rest of the coriander and mix everything together with a fork. Tip: If you’re not too keen on lime, add slightly less, then taste and add a bit more if you want.


Turn your grill to high and cut the brioche buns in half. Tip: If your oven and grill aren’t separate, just move your sweet potato and burgers down a shelf so your top shelf is free for grilling! Put the buns under your grill for 1-2 mins on each side to toast them. Tip: Keep an eye on them, you don’t want them to burn!


When everything is ready, spread your satay sauce on the bottom half of your buns, pop your burgers on next, add some lettuce and carrot mixture, followed by the top of your bun. Serve with a side of sweet potato wedges and salad! YUM!