Hoisin Pork Burger with Black Sesame Chips
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 25 minutes
- Cooking
- 35–40 minutes
- Total time
- 1 hour–1 hour 5 minutes
Heat / oven setting220°C conventional / 200°C fan; hob medium heat
Ingredients
| Ingredient | Quantity |
|---|---|
| 750g | |
| 6 | |
| 1200g | |
| 3 tbsp | |
| 3 tsp | |
| 4.5 tbsp | |
| 3 | |
| 1.5 cloves | |
| 6 leaves | |
| 0.38 |
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Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Baking tray
- Large frying pan
- Spatula
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Start chips
Preheat the oven. Cut potatoes into even chips, toss with 1.5 tbsp oil and spread on a tray. Roast for 35–40 minutes, turning halfway. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Shape burgers
Mix mince, 1.5 tbsp hoisin, spring onions and garlic. Shape into six equal patties about 1.5cm thick. Wash hands and sanitise equipment.
Cook burgers
Heat remaining oil in a frying pan. Cook for 6–8 minutes each side, adjusting heat so outsides do not burn. Check the centre reaches 75°C for at least 30 seconds with a clean food thermometer; continue cooking if needed.
Finish chips
Scatter sesame seeds over chips for the final 3 minutes of roasting. Keep watching so seeds do not scorch.
Warm buns
Split and warm buns in the oven for 2 minutes. Put lettuce and cucumber on the bases.
Assemble
Add a safely cooked burger to each bun and divide remaining clean hoisin sauce between them. Serve with chips.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Pork provides protein. Potatoes and buns contribute carbohydrate. Sesame supplies unsaturated fats; hoisin contributes sugar and salt.
Practical skills
Shaping uniform burgers, probing minced meat, roasting chips and assembly.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.