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!
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
1
Sweet Potato
Small Sweet Potato
½
Coriander
1
Lime
25
Salted Peanuts
(Contains Peanut May contain Nuts)
300
British Pork Mince
1
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Baby Gem Lettuce
1
Carrot
1
Peanut Butter
(Contains Peanut May contain Nuts)
2
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
1
Mild Paprika 1.5 tsp
Mild Paprika
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
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 a good splash of oil, sprinkle over half the paprika, a pinch of salt and a grind of black pepper. Make sure everything is evenly coated and put in your oven to cook for 25 mins.
Roughly chop the coriander (stalks and leaves!) and juice and zest the lime. 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 your paprika, half the soy sauce, a pinch of salt and a good grind of black pepper.
Combine everything together with your hands and shape into a burgers (one each), about 2cm thick. Tip: Don’t make them too thick, they will change shape as the proteins tighten up while they are being cooked.
Remove the tough rooty bit off the lettuce and cut into roughly 2cm slices. Peel and grate the carrot, then mix it with your lettuce. In a bowl, mix the olive oil (amount stated in the ingredient list) with a dash of lime juice (don’t use it all! You still need a bit of juice later on), a pinch of salt and pepper and whisk together with a fork. Put most of your lettuce and carrot into the bowl with your limey dressing (reserve a little to put on your burgers!). Toss the salad.
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 your oven to carry on cooking for 5 mins while you make the sauce. Tip: Your burgers are cooked through when they are no longer pink in the middle
For your satay sauce, put the peanut butter in a bowl and add your remaining lime juice. Add a splash of water to loosen everything, together with the rest of your soy sauce and coriander and mix with a fork. Tip: Only add as much lime as you like to taste.
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!
When everything is ready, spread your satay sauce on the bottom half of your bun, pop your burger on top, add some lettuce and carrot and pop the bun top on. Serve with a side of sweet potato wedges and your limey salad! YUM!
