Solo: Sriracha Pork Burger

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Solo: Sriracha Pork Burger

Toasted buns topped with sriracha mayo, a pork patty & fresh slaw. Served with potato crisps.

Ingredients to serve 1

  • ¼ x lemon – zest & juice
  • 150g x baby potatoes – slice very thinly (3mm crisps)
  • 125g x pork mince
  • 1 x spring onion – chop finely (including green part)
  • 1⁄16 x red cabbage – slice very thinly
  • ½ x carrots – trim ends, peel & grate coarsely
  • 1 tbsp x mayonnaise
  • ½ tbsp x sriracha (spicy – use to preference)
  • 1 x burger bun
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Potato crisps: Place on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper. Mix, arrange in a single layer and bake for 20-25 minutes until crisp and golden. Keep an eye on them so they don’t burn.

Step 4

Patty:Mix together the pork mince, lemon zest and HALF the spring onions, season generously with salt and pepper and shape into a patty. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the patty (it should sizzle when it hits the pan) and cook for 4-6 minutes each side until cooked through.

Step 5

Carrot cabbage slaw: Season the cabbage with salt and massage with your fingers for about 30 seconds until slightly softened. Mix trough the carrot, the REST of the spring onion and drizzle with olive oil and the lemon juice. Season with more salt and pepper to taste.

Step 6

Sriracha sauce: Mix together the mayonnaise and sriracha.

Step 7

Burger bun: Warm for 5 minutes in the oven until golden and crusty. Remove and slice in half.

Step 8

Serve the burger topped with the sriracha sauce, burger patty and slaw. Top with the other half of the bun and serve the crisps on the side.