Naked Teriyaki Pork Burger Bowl
with Corn Slaw & Pickled Onion
You'll have no issues cutting back on carbs when you can have this loaded burger bowl for dinner. Our ginger lemongrass paste and teriyaki sauce take the pork patties to the next level, providing the perfect balance of sweet, savory and zingy flavours.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
red onion
1 packet
Pea Pods
1 tin
corn
2 clove
garlic
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
ginger paste
½ packet
teriyaki sauce
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
baby spinach leaves
1 packet
slaw mix
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or rice wine)
¼ tsp
salt
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Thinly slice red onion (see ingredients). Trim and roughly chop pea pods. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover the onion, then set aside.
• Drain corn. • Heat a large frying pan over high heat. Cook corn kernels, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Finely chop garlic. In a medium bowl, combine garlic, pork mince, fine breadcrumbs, the salt, egg and a pinch of pepper. Shape mixture into evenly sized patties (two per person). • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook patties until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded). • Add teriyaki sauce (see ingredients), ginger paste and a splash of pickling liquid and cook, gently turning patties, until well coated, 1-2 minutes. • Meanwhile, to the bowl with charred corn, add baby spinach leaves, pea pods, slaw mix and garlic aioli. Add a splash of pickling liquid and a drizzle of olive oil. Toss to combine. Season to taste.
• Drain pickled onion. • Divide corn slaw between bowls. Top with teriyaki pork burger patties, spooning over any remaining sauce from pan. • Garnish with pickled onion to serve. Enjoy!