It’s difficult to beat burger night, especially if you have an unbeatable recipe, Chef! A juicy homemade pork patty is fried until golden perfection, then placed on a toasted bun with crisp lettuce and mayo. Topped with caramelised onion and sweet pineapple for extra yumminess. Completed with crispy potato wedges and mayo for dunking to put an extra ‘m’ in your ‘mmmm’.
Pork & Pineapple Burger
Pork & Pineapple Burger
with That Mayo & mini potato wedges
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potato
- Burger Bun
- Burger Buns
- Green Leaves
- Onion
- Onions
- Pineapple Pieces
- Pork Mince
- That Mayo (Original)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
MINI WEDGES
Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SWEET Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). In the last 5 minutes, mix through the chopped pineapple pieces and cook until caramelised. Remove from the pan, season, and cover.
PERFECT PATTY
In a bowl, combine the mince, the diced Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 1 patty about 2cm thick.
MMMAYO
In a small bowl, add water to the mayo in 5ml increments until slightly loosened but spreadable. Season and set aside.
INTO THE FRYING PAN
When the wedges have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes.
TOASTED BUNS
Spread butter (optional) or oil over the cut-sides of the burger bun halves. Return the pan, wiped down, to medium heat. When hot, toast the buns, cut-side down, until crispy, 1-2 minutes.
BURGER NIGHT!
Top the bottom bun half with the shredded leaves, the patty, and the caramelised Onion & pineapple mixture. Smear ½ the mayo over the top bun half and close up the burger. Side with the roast potato wedges, the remaining mayo for dunking, and any remaining fillings. Yum, Chef!
MINI WEDGES
Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SWEET Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 8-10 minutes (shifting occasionally). In the last 5 minutes, mix through the chopped pineapple pieces and cook until caramelised. Remove from the pan, season, and cover.
PERFECT PATTY
In a bowl, combine the mince, the diced Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 2 patties about 2cm thick.
MMMAYO
In a small bowl, add water to the mayo in 5ml increments until slightly loosened but spreadable. Season and set aside.
INTO THE FRYING PAN
When the wedges have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes.
TOASTED BUNS
Spread butter (optional) or oil over the cut-sides of the burger bun halves. Return the pan, wiped down, to medium heat. When hot, toast the buns, cut-side down, until crispy, 1-2 minutes.
BURGER NIGHT!
Top the bottom bun halves with the shredded leaves, the patties, and the caramelised Onion & pineapple mixture. Smear ½ the mayo over the top bun halves and close up the burgers. Side with the roast potato wedges, the remaining mayo for dunking, and any remaining fillings. Yum, Chef!
MINI WEDGES
Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SWEET Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 10-12 minutes (shifting occasionally). In the last 5 minutes, mix through the chopped pineapple pieces and cook unitil caramelised. Remove from the pan, season, and cover.
PERFECT PATTY
In a bowl, combine the mince, the diced Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 3 patties about 2cm thick.
MMMAYO
In a small bowl, add water to the mayo in 5ml increments until slightly loosened but spreadable. Season and set aside.
INTO THE FRYING PAN
When the wedges have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes.
TOASTED BUNS
Spread butter (optional) or oil over the cut-sides of the burger bun halves. Return the pan, wiped down, to medium heat. When hot, toast the buns, cut-side down, until crispy, 1-2 minutes.
BURGER NIGHT!
Top the bottom bun halves with the shredded leaves, the patties, and the caramelised Onion & pineapple mixture. Smear ½ the mayo over the top bun halves and close up the burgers. Side with the roast potato wedges, the remaining mayo for dunking, and any remaining fillings. Yum, Chef!
MINI WEDGES
Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SWEET Onions
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion until caramelised, 12-15 minutes (shifting occasionally). In the last 5 minutes, mix through the chopped pineapple pieces and cook until caramelised. Remove from the pan, season, and cover.
PERFECT PATTY
In a bowl, combine the mince, the diced Onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4 patties about 2cm thick.
MMMAYO
In a small bowl, add water to the mayo in 5ml increments until slightly loosened but spreadable. Season and set aside.
INTO THE FRYING PAN
When the wedges have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes.
TOASTED BUNS
Spread butter (optional) or oil over the cut-sides of the burger bun halves. Return the pan, wiped down, to medium heat. When hot, toast the buns, cut-side down, until crispy, 1-2 minutes.
BURGER NIGHT!
Top the bottom bun halves with the shredded leaves, the patties, and the caramelised Onion & pineapple mixture. Smear ½ the mayo over the top bun halves and close up the burgers. Side with the roast potato wedges, the remaining mayo for dunking, and any remaining fillings. Yum, Chef!
Frequently Asked Questions
What is the preparation time for Pork & Pineapple Burger?
The preparation time for Pork & Pineapple Burger with That Mayo & mini potato wedges is between 25 and 40 minutes.
What is the total time required to make Pork & Pineapple Burger with That Mayo & mini potato wedges?
The total time required to make Pork & Pineapple Burger with That Mayo & mini potato wedges is between 40 and 55 minutes.
How many servings does Pork & Pineapple Burger provide?
4 servings
What are the main ingredients in Pork & Pineapple Burger?
Baby Potato, Burger Bun, Burger Buns, Green Leaves, Onion, Onions, Pineapple Pieces, Pork Mince, That Mayo (Original)
What is the nutritional information of Pork & Pineapple Burger?
Calories: 1014, Carbs: 101 grams, Fat: grams, Protein: 38.5 grams, Sugar: 20.2 grams, Salt: 591 grams
How do I prepare Pork & Pineapple Burger?
MINI WEDGES: Preheat the oven to 200°C. Spread the mini potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). SWEET ONIONS: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). In the last 5 minutes, mix through the chopped pineapple pieces and cook until caramelised. Remove from the pan, season, and cover. MMMAYO: In a small bowl, add water to the mayo in 5ml increments until slightly loosened but spreadable. Season and set aside. PERFECT PATTY: In a bowl, combine the mince, the diced onion (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 2 patties about 2cm thick. INTO THE FRYING PAN: When the wedges have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until golden, 2-3 minutes per side. Remove from the pan and rest for 2-3 minutes. TOASTED BUNS: Spread butter (optional) or oil over the cut-sides of the burger bun halves. Return the pan, wiped down, to medium heat. When hot, toast the buns, cut-side down, until crispy, 1-2 minutes. BURGER NIGHT!: Top the bottom bun halves with the shredded leaves, the patties, and the caramelised onion & pineapple mixture. Smear ½ the mayo over the top bun halves and close up the burgers. Side with the roast potato wedges, the remaining mayo for dunking, and any remaining fillings. Yum, Chef!
What should be prepared from my kitchen to make Pork & Pineapple Burger?
Baby Potato, Burger Bun, Burger Buns, Green Leaves, Onion, Onions, Pineapple Pieces, Pork Mince, That Mayo (Original)
How many calories does Pork & Pineapple Burger have?
1014 calories
How much fat content does Pork & Pineapple Burger have?
grams
Woolies Products in this dish
