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Pork Satay Burgers with Paprika Sweet Potato Wedges
Pork Satay Burgers with Paprika Sweet Potato Wedges

Pork Satay Burgers with Paprika Sweet Potato Wedges

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!

Tags:
Family Friendly
Allergens:
Peanut
Cereals containing gluten
Soya
Egg
Milk

The quantities provided above are averages only.

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.

Total35 minutes
Active
DifficultyMedium

Ingredients

/ serving 4 people

2

Sweet Potato

1

Smoked Paprika

5

Coriander**

2

Lime**

3

Salted Peanuts

600

British Pork Mince**

3

Soy Sauce

2

Baby Gem Lettuce**

2

Carrot**

3

Peanut Butter

4

Brioche Bun

Nutritional information

/ per serving
Energy (kJ)3791 kJ
Energy (kcal)906 kcal
Fat37 g
of which saturates12 g
Carbohydrate100 g
Protein48 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Knife
Grater
Mixing Bowl
Grill Pan
Bowl
Plate

Instructions

Bake your wedges
1

Pre-heat your oven to 220 degrees. Chop the sweet potatoes into wedges roughly the width and length of your index finger. Put them on a baking tray, drizzle over 2 tbsp of oil, sprinkle over half the paprika, ½ tsp of salt and a grind of pepper. Make sure everything is evenly coated and put in your oven to cook for 25 mins.

Prepare the ingredients
2

Roughly chop the coriander (stalks and leaves!) and zest the limes with a grater. Roughly chop the peanuts. Put the pork mince in a bowl and add three quarters of your coriander along with your lime zest, chopped peanuts, the other half of your paprika, half the soy sauce, ½ tsp of salt and a good grind of pepper.

Mix to combine
3

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

4

Remove the tough rooty bit off the lettuce and cut into roughly 2cm slices. Peel, grate the carrot and mix it with the lettuce. Mix 2 tbsp of olive oil with the juice from one half of one of the limes 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 your lettuce and carrot into a bowl (reserve a little to put on the burgers!) and throw in your limey dressing. Toss the salad.

Cook the burgers
5

Put a frying pan on medium heat and add 2 tbsp of oil. Add your burgers and cook for 5 mins on each side before adding them to a baking tray. Put the burgers in your oven to carry on cooking for 5 mins while you make the sauce.

6

Put the peanut butter in a bowl and add the juice from the other lime. Add 2 tbsp of water, the rest of the soy sauce and the rest of the coriander and mix everything together with a fork. Tip: Again, only add as much lime as you like to taste.

7

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 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!

8

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

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