Black Garlic Double Pork Burger with Padron Peppers
with paprika potatoes and black garlic mayoCalories
:
1037 kcalProtein
:
59.9g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
200 grams
Padron Peppers
50 grams
Mayonnaise
(Contains: Egg, Mustard)
20 grams
Black Garlic Paste
1 unit(s)
Tomato
2 sachet(s)
Paprika
(Contains: Mustard)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Garlic & Herbs
480 grams
Irish Pork Mince
500 grams
Baby Potatoes
Not included in your delivery
¼ tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Salt
to taste
Water
Nutrition Values
Energy (kJ)4338 kJ
Energy (kcal)1037 kcal
Fat55.2 g
of which saturates14 g
Carbohydrate75.2 g
of which sugars21.6 g
Dietary Fiber8.8 g
Protein59.9 g
Salt3.6 g
Trans Fat0.3 g
Potassium869.2 mg
Calcium48.3 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes, quartering any larger pieces, and pop onto a lined baking tray.
- Toss with paprika, salt, pepper and a drizzle of oil.
- Lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- In a large bowl, combine the garlic and herb spice mix, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P), then add the mince.
- Season with pepper and mix together with your hands.
- Roll into even-sized balls, then shape into 1cm thick burgers, 2 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
TIP: The burgers will shrink a little during cooking.
3
- Pop the burgers onto another (lined) baking tray.
- When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.
4
- Thinly slice the tomato.
- Add the black garlic paste and mayo to a small bowl and stir to combine.
5
- Place a pan over high heat with a generous drizzle of oil.
- Once hot, add the padron peppers and cook, stirring occasionally, until the peppers are blistered and slightly charred, 4-6 mins.
- Once cooked, remove from the heat and season to taste with salt.
- Remove the stems before plating, if desired.
6
- To assemble the burgers, drizzle a little black garlic mayo onto each base bun.
- Top with the burger and sliced tomato. Sandwich closed with the top bun.
- Serve the paprika potatoes, padron peppers and any remaining black garlic mayo alongside.
