Filipino-Inspired Pork Burgers
with Adobo-Style Onions and Chili-Garlic Potatoes
We're packed the bold flavours of Filipino cuisine into this burger! Tender pork patties are tossed in a garlicky, sweet and savoury glaze, then stacked between toasted brioche buns with adobo-style caramelized onions, crispy fried eggs and chili-garlic mayo.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 unit
Egg
(Contains Egg)
280 g
Sous Vide Potatoes
2 unit
Brioche Bun
(Contains Egg, Wheat)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
113 g
Red Onion
28 g
Spring Mix
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
1 tbsp
Chili-Garlic Sauce
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Rice Vinegar
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with pepper. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Add vinegar and half the soy sauce. Cook, stirring occasionally, until liquid has been absorbed, 1 min. Remove from heat. Transfer onions to a plate. Carefully wipe the pan clean.
Meanwhile, melt 1/2 tbsp butter (dbl for 4 ppl) in a small microwavable bowl, or in a small pan over low heat. Add half the chili-garlic sauce to melted butter. Season with salt and pepper, then stir to combine. Pat potatoes dry with paper towels. Add potatoes and chili-garlic butter to a parchment-lined baking sheet, then toss to coat. Roast potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 14-16 min.
Meanwhile, add pork, panko, remaining soy sauce and 1/8 tsp salt (dbl for 4 ppl) to a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). When onions are done, reheat the same pan (from step 1) over medium. When hot, add 1/2 tbsp oil, then patties. (NOTE: For 4 ppl, cook patties in 2 batches, using 1/2 tbsp oil per batch.) Pan-fry until cooked through, 4-5 min per side.**
When patties are done, carefully drain and discard excess fat. Remove from heat. Add honey-garlic sauce to the pan, then flip patties to coat.
Heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Crack in eggs. Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny. If preferred, pan-fry eggs using 1 tbsp oil, instead of butter.)
Meanwhile, halve buns, then arrange directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)Add mayo and remaining chili-garlic sauce to another small bowl. Season with salt and pepper, then stir to combine. Spread some chili-garlic mayo onto buns. Stack spring mix, patties, onions and eggs on bottom buns. Close with top buns. Divide burgers and potatoes between plates. Drizzle remaining chili-garlic mayo over potatoes.
