Fiery Pineapple Pork Smash Burger With Wedges & Corn Ribs
Serve up a smash hit with an unbeatable burger. Load up your brioche buns with jerk-spiced pork patties, salad and pineapple and bird's eye chilli relish. Serve with sweet potato wedges and smoked salt corn ribs then dig in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Pepper, Flour, Salt, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your sweet potato[es] (skins on) into wedges and add to a baking tray (or two!) with a small drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up
Add your sweetcorn ribs to a separate baking tray with a small drizzle of olive oil then put the tray[s] in the oven for 20 min or until golden – these are your sweet potato wedges and corn ribs
Wash then remove leaves (1 per person!) from your lettuce and pat dry with kitchen paper
Chop the inner core into quarters, lengthways
Slice your tomato[es]
Add your mayo to a small bowl with half your jerk paste (you'll use the rest later!) and give everything a good mix up – this is your jerk-spiced mayo
Add your pork mince (remove the paper if required!) to a bowl with the remaining jerk paste and a pinch of salt and a generous pinch of pepper
Give everything a good mix up (clean hands is the best way!) – this is your smash patty mix
Divide your smash patty mix into 2 pieces per person, shape into meatballs and transfer them to a clean chopping board with a generous sprinkling of flour
Cover the meatballs with a sprinkling of flour and a sheet of baking paper, then flatten with your hand and roll them out to approx. 0.5cm thickness with a rolling pin until evenly flattened – these are your smash patties
Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of vegetable oil over a high heat
Tip: Cooking for 3 or more? Use 2 pans!
Once hot, add the smash patties to the pan[s], press them down very firmly with a spatula and cook for 4-5 min on one side, pressing down continuously, until slightly charred on the base
Once charred, flip the patties over and cook for a final 3-4 min or until golden and cooked through (no pink meat!)
Slice your brioche bun[s] in half
Once the wedges are golden, remove the tray[s] from the oven and place your brioche halves (cut side up!) on top of the wedges
Return the tray[s] to the oven for 2-3 min or until warmed through
To assemble, dollop the jerk-spiced mayo onto the warmed brioche base
Top with a lettuce leaf, some tomato slices, 2 smash patties and the remaining jerk-spiced mayo
Drizzle your pineapple & bird's eye chilli sauce over, then top with a warmed brioche lid – this is your fiery pineapple pork smash burger
Serve the fiery pineapple pork smash burger with the sweet potato wedges and lettuce wedges to the side
Drizzle the lettuce with a little olive oil and season with a pinch of pepper
Serve the corn ribs to the side, sprinkled with your smoked sea salt flakes
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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