Thai Spiced Naked Pork Burgers
with sweet potato wedges and side salad
Burgers lose their buns for a low-carb alternative to a dinnertime favourite. Though the carbs may be reduced, the flavour is out in full force with the help of blended Thai spices.
Tags:
Calorie Smart
•Egg Free
•Climate Conscious
Allergens:
Wheat
•Soya
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
2 unit(s)
Sweet Potato
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 unit(s)
Scallion
5 grams
Coriander
1 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
½ unit(s)
Chilli
40 grams
Salad Leaves
½ unit(s)
Lime
1 unit(s)
Fennel
250 grams
Irish Pork Mince
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)2346 kJ
Energy (kcal)561 kcal
Fat16.4 g
of which saturates5.5 g
Carbohydrate73.2 g
of which sugars12.3 g
Dietary Fiber0 g
Protein32.4 g
Cholesterol0 mg
Salt2.62 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm wedges (no need to peel).
- Pop the wedges onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary, you want the wedges nicely spread out.
2
- Finely chop the coriander (stalks and all).
- Zest half the lime (double for 4p). Chop into quarters.
- In a large bowl, mix the lime zest, Thai spice, half the coriander, the breadcrumbs and half the soy sauce. Season with salt and pepper.
- Add the mince. Mix until well combined.
- Roll into evenly-sized balls and flatten to make burgers 1cm thick (one per person). IMPORTANT: Wash hands and equipment after handling raw mince.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the burgers until browned on the outside and cooked through, 10-12 mins.
- Carefully turn the burgers every 3-4 mins, lowering the heat if they begin to burn. IMPORTANT: Burgers are cooked when no longer pink in the middle.
TIP: The burgers will shrink a little during cooking.
4
- While the burgers cook, trim the root tip and green stalks of the fennel. Halve lengthways then thinly slice.
- Halve the chilli lengthways. Deseed then finely chop half (double for 4p).
- In a bowl, mix the fennel with the chopped chilli (use less if you don't like spice), remaining soy sauce and remaining coriander.
- Season to taste with lime juice and sugar. Set aside.
5
- Trim and thinly slice the scallion.
- Just before serving, toss the salad leaves in a drizzle of oil.
- Add the chilli and fennel and mix to coat fully.
6
- Share the burgers and sweet potato wedges between plates.
- Serve the spicy fennel salad on the side.
- Sprinkle with the sliced scallion.
- Serve any remaining lime wedges alongside for squeezing over.
