Pork Burgers
with Rustic Wedges and Peanutty Carrot Slaw
Sausages are a lazy cook's best friend. Take off their skins and you have ready-seasoned meat that's good for all sorts of things. Break it up into mince and use as the basis of a pasta sauce or roll it into meatballs (cheatballs!). In this recipe it makes a banger of a burger. Popping a lid on the pan while you cook them (see the tip in Step 6) keeps everything super juicy and gives you perfectly melted cheese.
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.
Ingredients
2
Baking Potato
225
Pork Sausage Meat
(Contains Sulphites, Cereals containing gluten May contain Celery, Soya, Nuts, Fish, Milk, Egg, Mustard)
2
Brioche Bun
9.9
Panko Breadcrumbs
1
Baby Gem Lettuce
15
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Lime
12
White Wine Vinegar
1
Peanut Butter
1
Ginger
2
Carrot
1
Mayonnaise
5
Coriander
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potato into wedges roughly the thickness of your index finger (no need to peel!). Put them on a lined baking tray and drizzle over a little olive oil. Season with a pinch of salt and pepper. Toss to coat then spread out evenly in a single layer and pop on the top shelf of your oven. Cook until crispy, around 30-35 mins, turning halfway through cooking.
Peel and grate the ginger and zest the lime. Pop the ginger and lime zest into a mixing bowl with half the peanut butter and stir. Add the sausage meat and the breadcrumbs and mix everything together with your hands. Form into 1-2cm thick burgers - they will get fatter as they cook (one per person). IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Peel the carrot, remove the ends then coarsely grate into another mixing bowl. Roughly chop the coriander (stalks and all) and add it to the carrot. Halve the baby gem lettuce lengthways then slice widthways thinly. Add to the bowl. Roughly chop the peanuts and mix into the salad. In a small bowl, combine the lime juice, the remaining peanut butter, the white wine vinegar and olive oil (see ingredients for amount). Set aside.
Heat a splash of oil in a frying pan on medium heat. Once the oil is hot, add the burgers. Fry until brown and cooked through, 6-7 mins on each side. IMPORTANT: The burgers are cooked when they are no longer pink in the middle.
Meanwhile, halve the brioche buns. When the wedges have 5 mins remaining, pop the brioche on another baking tray on the bottom shelf of your oven to warm through and toast slightly.
Dress the slaw with the peanutty dressing and toss together gently. Place a small amount of slaw on the base of each bun, then top with a burger, a spoonful of mayo and the brioche bun lid. Serve with the potato wedges and remaining slaw on the side. Enjoy!
