Halloween Cheesy Pork Burger

Name: Halloween Cheesy Pork Burger with scary sweet potatos
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 2 unit(s) Brioche Buns; 250 grams Irish Pork Mince; 1 pack(s) Breadcrumbs; 1 sachet(s) Mustard; 50 grams Grated Cheese; 2 unit(s) Sweet Potato; 1 unit(s) Tomato; 1 sachet(s) Aioli; 1 sachet(s) Mexican Style Spice Mix; to taste Oil; to taste Salt; to taste Pepper; to taste Water

with scary sweet potatos

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Tags:

Family Friendly

Allergens:

Milk

•Egg

•Soya

•Wheat

•Barley

•Mustard

The quantities provided above are averages only.

Total40 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

2 unit(s)

Brioche Buns

(Contains: Milk, Egg, Soya, Wheat May be present: Mustard, Lupin, Nuts, Sesame)

250 grams

Irish Pork Mince

1 pack(s)

Breadcrumbs

(Contains: Wheat)

1 sachet(s)

Mustard

(Contains: Barley, Mustard, Wheat)

50 grams

Grated Cheese

(Contains: Milk)

2 unit(s)

Sweet Potato

1 unit(s)

Tomato

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Mexican Style Spice Mix

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3973 kJ

Energy (kcal)950 kcal

Fat44.5 g

of which saturates13 g

Carbohydrate97.2 g

of which sugars19.6 g

Dietary Fiber0.5 g

Protein42.6 g

Cholesterol0 mg

Salt3.15 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

•Baking Sheet with Baking Paper

Cooking Steps

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.