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Pork Satay Burgers

Pork Satay Burgers

with Paprika Sweet Potato Wedges and Salad

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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 the lime and the creamy crunch of peanuts - you’ve got yourself a burger that is beyond scrumptious!

Allergens:PeanutCereals containing glutenSoyaEggMilk

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 conflict 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 Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Small Sweet Potato

1.5 tsp

Mild Paprika

1 unit(s)

Lime

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Carrot

½ bunch(es)

Coriander

25 grams

Salted Peanuts

(ContainsPeanut)

300 grams

Pork Mince

1.5 tbsp

Peanut Butter

(ContainsPeanut)

1.5 tbsp

Soy Sauce

(ContainsCereals containing gluten, Soya)

2 unit(s)

Brioche Bun

(ContainsCereals containing gluten, Soya, Egg, Milk)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3925 kJ
Energy (kcal)938 kcal
Fat41.0 g
of which saturates10.0 g
Carbohydrate105 g
of which sugars26.0 g
Protein42 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Bowl
Fork
Grater
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Put them on a baking tray, drizzle over a good splash of oil, sprinkle over half the paprika, a pinch of salt and a grind of pepper. Arrange in a single layer on the baking tray and make sure everything is evenly coated. Pop on the top shelf of your oven and cook until soft and golden, 25 mins. Turn half way through.

2

Zest the lime and cut in half. Trim the root from the lettuce then half lengthways. Thinly slice widthways and separate the leaves. Peel and grate the carrot, then mix into a bowl with the lettuce. Set aside. Mix the olive oil (see ingredients for amount) with a small squeeze of lime juice and a pinch of salt and pepper. Whisk together with a fork then put to one side.

3

Roughly chop the coriander (stalks and all) and roughly chop the peanuts. Put the pork mince in a bowl and add three quarters of your coriander along with your lime zest, peanuts, the other half of the paprika, half the soy sauce and a good grind of pepper. Mix everything together with your hands and shape into burgers about 2cm thick. TIP: You want one burger per person

4

Put a frying pan on medium heat and add a splash of oil. Add your burgers and cook for 5 mins on each side, before placing them on a baking tray. Put the burgers in the oven to carry on cooking for 5 mins. In the meantime, make the sauce. Put the peanut butter in a bowl and add any remaining lime juice to taste. Add a splash of water to loosen, then mix in the remaining soy sauce and coriander.

5

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

6

When everything is ready, spread your satay sauce on the bottom half of the bun, pop the burger on top, add some lettuce and carrot mixture then pop on the other half of the bun. Add the limey dressing to the rest of the carrot and lettuce salad, give it a toss, then serve alongside the burger with your sweet potato wedges . YUM!