Halloween Cheesy Pork Burger
with scary sweet potatos
(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)
(Contains Barley, Mustard, Wheat)
(Contains Egg, Mustard)
Mexican Style Spice Mix
Not included in your delivery
Preheat your oven to 240°C/220°C fan/gas mark 9.
Slice your sweetpotato into 1cm thick slices.
Use a knife to carefully cut two eyes (and a mouth) out to make a scary sweet potato face.
Toss to coat in a drizzle of oil, and season with a pinch of salt and pepper. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
TIP: If you aren't into scary stuff, cut your sweet potatoes into wedges and roast as above.
Thinly slice the tomato.
Put the pork mince, mustard, Mexican spice and breadcrumbs and 2 tbsp water (double for 4p). Add a large pinch of salt and pepper and mix everything together with your hands until well combined. Form the mixture into even sized burgers (1 per person). TIP: Make the burgers slightly bigger than the burger buns as they will shrink when cooked. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a pan on medium-high heat. Once the pan is hot, lay in the burgers and fry them until cooked through and nicely browned on each side, 12-15 mins total. Turn every 2-3 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Once cooked, pop the cheese on top of the burgers, pressing it down gently so it stays in place and turn the heat to low. Add a splash of water to the pan, cover with a lid or some tin foil. Let the cheese melt, 2-3 mins, then remove from the heat. At the same time, add the burger buns to the middle shelf of the oven on another baking tray to warm through for 2-3 mins.
Place the burgers in the buns and top with the aioli and tomato slices. Serve with the scary sweet potato faces alongside.