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Pork & pineapple burgers with sweet chilli glaze, slaw & roasties recipe

Pork & pineapple burgers with sweet chilli glaze, slaw & roasties

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Ingredients

  • 600 grams Potatoes
  • 2 tsp Olive oil first
  • 1 tbsp Balsamic Vinegar
  • 600 grams Pork mince
  • 50 grams Panko breadcrumbs
  • 1 Egg free range
  • 2 tbsps Tomato sauce
  • 1 tsp Ginger
  • ¼ tsp Chinese five spice optional
  • 2 tsp Olive oil second
  • 40 grams Sweet chilli sauce first
  • 30 grams Sweet chilli sauce second
  • 3 tbsps Mayonnaise
  • 200 grams Slaw Mix
  • 4 Brioche burger buns

Instructions

MAKE CHIPS

  • Preheat oven to 220°C or 200°C fan bake. Peel and dice the potatoes into 2cm cubes. Spread in a single layer on 1-2 lined oven trays and toss with the first measure of oil and balsamic vinegar. Season with salt and pepper. Roast for 20-25 mins in the oven or until tender.

MAKE PATTIES

  • In a large bowl combine pork, breadcrumbs, egg, tomato sauce, ginger, and five spices and season with salt and pepper. Divide the mix into the number of burgers you're making, roll into balls and flatten into 1cm-thick patties.

COOK PATTIES

  • Heat the second measure of oil in a large frypan on medium heat. Cook patties for about 5 mins each side, until cooked through. Drop heat to low, brush over first measure of sweet chilli sauce and turn patties to coat.

PREP INGREDIENTS

  • In a small bowl, mix together the second measure of sweet chilli sauce and mayo. Toss the slaw mix together with half of the sweet chilli mayo in a large bowl. Season to taste with salt and pepper. Cut buns in half horizontally and place them back together on an oven tray. Cook buns for about 4 mins, until warm and toasted.

COOK PINEAPPLE

  • When the roasties have 5 mins cooking time left, add the pineapple rings to the oven tray with the roasties. Cook for 2 mins then turn and cook until roasties are finished.

TO SERVE

  • Fill the buns with the remaining sweet chilli mayo, slaw mix, pineapple and patties. Divide pork burgers and roasties between plates. Serve any extra slaw on the side.

Nutrition

Calories: 857kcal | Carbohydrates: 70g | Protein: 37g | Fat: 47g | Saturated Fat: 15g | Cholesterol: 153mg | Sodium: 700mg | Potassium: 1274mg | Fiber: 6g | Sugar: 16g | Calcium: 155mg | Iron: 5mg