eCook Meal
Pork & Pineapple Burger
with That Mayo & mini potato wedges
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’.
Serving guide
Choose your portion size.
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!
Baby Potato - 600g
Onions - 2
Pineapple Pieces - 60g
Pork Mince - 450g
That Mayo (Original) - 60ml
Burger Buns - 3
Green Leaves - 60g
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!
Baby Potato - 800g
Onions - 2
Pineapple Pieces - 80g
Pork Mince - 600g
That Mayo (Original) - 80ml
Burger Buns - 4
Green Leaves - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R179.29
for 4 servings · R44.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pineapple Pieces needs 80 gLarge Bananas Min 950 g 950 g at R44.99 · 8% of packR3.79
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Pork Mince needs 600 gPork Lean Mince 500 g 500 g at R81.99 · 1.20× packR98.39
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Burger Buns needs 4Our Ultimate Burger Buns 4 x 80 g R36.99 · whole pack (size can't be divided)R36.99
-
Baby Potato needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
Not in the Woolies basket — source these elsewhere:
- That Mayo (Original)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Green Leaves, Onion, 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?
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! 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. 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. 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). 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.
What should be prepared from my kitchen to make Pork & Pineapple Burger?
Baby Potato, Burger Bun, Green Leaves, Onion, 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