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Teriyaki Pork Burgers with Blistered Shishito Peppers

Creamy Slaw & Roasted Potatoes

Cooking time

30 minutes




1050 /serving

One taste, and shishito peppers will become your new favourite snack. The slender little green peppers with a wrinkly exterior may look like they’re spicy, but they’re actually mild, and edible, core and all. In Japanese cuisine, that’s how they’re best enjoyed: sautéed in oil and simply spiced, then eaten whole (except for the short stalk). Tonight you’ll enjoy them exactly like that, but stick a couple in your flavour-packed pork burgers as well—when cooked, shishitos develop deeply savoury, smoky nuances that suit this stellar sandwich to a tee.

We will send you:

  • 285g Ground pork
  • 150g Shredded red cabbage
  • 450g Baby potatoes
  • 2 Garlic cloves
  • 1 Lime (or lemon)
  • 1 Scallion
  • 170g Shishito peppers
  • 60ml Mayonnaise
  • 45ml Teriyaki glaze
  • 2 Classic hamburger buns
  • 8g Shichimi Togarashi spice blend (chili pepper, orange peel, black sesame seeds, seaweed, white sesame seeds, Japanese pepper, ginger)

Contains: Egg, Sesame seeds, Soy, Wheat, Barley

You will need:

Large pan (non-stick if possible)
Sheet pan
Salt & pepper
Parchment paper
Total Fat
53 g
Saturated Fat
11 g
1080 mg
Total Carb
104 g
18 g
43 g
12 g
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork.
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Mise en place
While the potatoes roast, zest and juice the lime. Mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops.
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Prepare & cook the burgers
In a large bowl, combine the pork, ½ the garlic and ½ the white bottoms of the scallion; season with ½ the remaining spice blend and S&P to taste. Form the pork mixture into 2 patties of equal size (double for 4 portions). In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the patties* and cook, 5 to 7 min. per side, until browned and cooked through. Brush ½ the teriyaki glaze over the patties. Transfer to a plate and set aside, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Cook the shishitos
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the shishito peppers and cook, turning occasionally, 3 to 5 minutes, until the peppers are browned and beginning to soften; season with the remaining spice blend and S&P to taste. Add the remaining garlic and remaining teriyaki glaze. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a plate and sprinkle as much of the lime zest as you’d like over the peppers. Wipe out and reserve the pan.
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Make the slaw
While the shishitos cook, in a small bowl, make the tangy mayonnaise by combining the mayonnaise, as much of the lime juice and remaining white bottoms of the scallion as you’d like; season with S&P to taste. In a large bowl, combine the cabbage and ½ the tangy mayonnaise; toss well.
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Toast the buns & serve
In the reserved pan, heat a drizzle of oil on medium-high. Add the buns to the pan, cut-sides down, and toast, 1 to 2 min., until golden brown. Divide the roasted potatoes and bun bottoms between your plates. Top each bun bottom with an equal portion of the remaining tangy mayonnaise, a patty, a spoonful of the creamy slaw, 1 to 2 shishito peppers and a bun top. Serve the remaining slaw and peppers on the side. Garnish the sides with as many of the green tops of the scallion as you’d like. Bon appétit!

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