All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Burgers have gotten more adventurous in the last decade or so. When your humble description writer came up in the world, your choices were basically cheese or no. (And you didn't even get a choice of cheese! Orange, square American on top of that patty, or nothing.) This burger is an adventure and a half, derived from a dim sum dish with all those flavors translating beautifully to burger and bun. Variety is the spice of life, and we're glad to live in a wonderful world of burger variety.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Make the Slaw
In a mixing bowl, combine slaw mix, mayonnaise, Sriracha (to taste), 1 tsp. olive oil, and a pinch of salt.
Set aside for flavors to marry.
Form the Patties
Thoroughly combine pork, ponzu, ¼ tsp. salt, and a pinch of pepper in another mixing bowl. Form into two 4" diameter patties.
Cook the Buns and Patties
Place a large non-stick pan over medium heat. Add buns to hot, dry pan, cut side down, and toast until golden brown, 1-2 minutes.
Remove buns to a plate.
Keep pan over medium heat and add 1 tsp. olive oil. Add patties to hot pan and cook until patties reach a minimum internal temperature of 160 degrees, 3-4 minutes per side.
Remove from burner.
Finish the Dish
In another mixing bowl, toss romaine with dressing.
Plate dish as pictured on front of card, placing patties on buns and topping with slaw. Serve salad on the side. Bon appétit!
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