The Big Pineapple
Jerk Spiced Pork Burger, Charred Pineapple, Sweetcorn Ribs and Chips
Bringing big flavours, this is a lip-smacking sweet and savoury combo. How does The Big Pineapple – Jerk Spiced Pork Burger, Charred Pineapple, Sweetcorn Ribs and Chips sound? Delish!
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.
10 grams
Panko Breadcrumbs
(ContainsCereals containing gluten)1 sachet
Mayonnaise
(ContainsEgg, Mustard)20 grams
Rocket
20 grams
Unsalted Butter
(ContainsMilk)2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(ContainsMilk)1 tin(s)
Pineapple Rings
2 sachet
Caribbean Style Jerk
(ContainsMustard)2 unit(s)
Glazed Burger Bun
(ContainsCereals containing gluten)240 grams
Pork Mince
1 unit(s)
Sweetcorn Ribs
450 grams
Potatoes
Not included in your delivery
2 tbsp
Water for the Breadcrumbs
¼ tsp
Salt for the Breadcrumbs
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put the corn ribs onto a large piece of foil with a drizzle of oil. Scrunch to enclose, then pop the parcel onto one half of a lightly oiled baking tray.
Cut the potatoes lengthways into 1cm slices, then cut into 1cm wide chips (no need to peel). Pop onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, cook the chips on the top shelf until golden and the corn ribs on the middle shelf until tender, 25-30 mins. Turn the chips halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese. Halve the burger buns.
Open the pineapple tin and pour 1 tsp of pineapple juice per person into a medium bowl. Add a drizzle of oil, season with salt and pepper, mix well, then set your pineapple dressing aside.
In a large bowl, combine the garlic, Caribbean style Jerk, breadcrumbs, water and salt for the breadcrumbs (see ingredients for both amounts), then add the pork mince. Season with pepper and mix together with your hands.
Roll the mince into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the corn has been cooking for 8-10 mins, remove the tray from the oven and add the burgers to the other side.
Bake for the remaining time until everything is cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, pop a frying pan on high heat (no oil). Remove the pineapple rings from the tin, then lay them into the hot pan. Cook until charred, 5-6 mins. Turn only every 1-2 mins.
Once charred, set 1 whole pineapple ring per person, then cut the rest into chunks.
Once the burgers are cooked, carefully place the cheese on top of them and pop back into the oven until the cheese has melted, 2-3 mins. At the same time, pop the buns into the oven to warm through, 2-3 mins.
When the corn is ready, remove it from the oven and spread over the butter. Season with salt and pepper.
Just before serving, add the pineapple chunks and half the rocket to the pineapple dressing. Toss to coat.
Stack a cheesy burger on the bun bases, then top with the reserved pineapple ring and the remaining rocket. Spread the mayo on the bun lid and sandwich together.
Serve your craft burger with the chips, buttery corn ribs and salad alongside. Enjoy!