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One pot wonder

Pork Burgers with Hoisin Mayo & Carrot Slaw

Sesame Smashed Cucumber Salad

Cooking time

35 minutes




960 /serving

Take the always-appreciated hamburger format for a ride into Asian taste territory. It starts with moist ground pork patties, which you’ll blend with sweetly spiced sesame seeds and hoisin before grilling. They land on pillowy grilled pretzel buns spread with a smear of flavoured mayo and a grated carrot slaw zinged with rice vinegar. On the side, there’s a sesame-strewn salad of gently smashed cucumbers—have the kids help flatten them out so they flex some muscle at mealtime!

We will send you:

  • 510g Ground pork
  • 4 Cucumbers
  • 300g Carrots (orange or multicoloured)
  • 120ml Mayonnaise
  • 60ml Rice vinegar
  • 45ml Hoisin sauce
  • 15ml Toasted sesame oil
  • 9g Black & white sesame seeds
  • 4 Pretzel buns
  • 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Barley, Eggs, Sesame, Soy, Wheat

You will need:

BBQ (or grill pan)
Salt & pepper (S&P)
Total Fat
62 g
Saturated Fat
12 g
2060 mg
Total Carb
70 g
16 g
35 g
5 g
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Mise en place
Heat the BBQ on high, making sure to oil the grill first. Peel and grate the carrots. Halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks. In a small bowl, combine the mayo, ¾ of the hoisin, 1 tsp of the vinegar and S&P.
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Make the slaw
In a medium bowl, combine the carrots, ½ the remaining vinegar and 2 tbsp oil; generously season with S&P.
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Prepare & grill the patties
In a large bowl, combine the pork, remaining hoisin, ¾ of the spices and S&P. Form into 4 patties*. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 3 to 5 min. per side, until cooked through. Transfer to a plate. Wipe out and reserve the grill pan, if using.
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Make the salad
Meanwhile, in a second medium bowl, combine the cucumbers, sesame seeds, sesame oil, and remaining vinegar and spices.
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Grill the buns & serve
Grill the buns, cut-sides down, on the BBQ (or in the reserved grill pan heated with a drizzle of oil on medium-high), 2 to 3 min., until toasted. ​​Spread the cut-sides with the hoisin mayo. Divide the bun bottoms and salad between your plates. Top each bun bottom with a patty, the slaw and a bun top. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.