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Southern Pork Burger

Southern Pork Burger

with BBQ Sauce and Pickles

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Tender pork, juicy pickles, and a zippy BBQ sauce come together for the ultimate pork burger! Oh and did we mention the corn slaw? This Southern-inspired pork burger will be on the dinner table in no time!

Allergens:Sulphites/SulfiteMustard/MoutardeEgg/OeufWheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

BBQ Seasoning

(ContainsMustard/Moutarde)

¼ cup

BBQ Sauce

(ContainsMustard/Moutarde)

2 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Mustard/Moutarde, Egg/Oeuf)

113 g

Corn Kernels

113 g

Kale Slaw Mix

90 mL

Dill Pickle, sliced

50 g

Shallot

2 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

¼ cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

56 g

Carrot, julienned

3 tbsp

Unsalted Butter

(ContainsMilk/Lait)

250 g

Ground Pork

Not included in your delivery

2 tbsp

Milk*

(ContainsMilk/Lait)

1 tbsp

Oil*

1 tsp

Sugar*

¾ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4351 kJ
Calories1040 kcal
Fat64 g
Saturated Fat24 g
Carbohydrate76 g
Sugar15 g
Dietary Fiber7 g
Protein39 g
Cholesterol150 mg
Sodium2340 mg
Utensils
Utensilsarrow down iconarrow down icon
Whisk
Box Grater
Medium Bowl
Measuring Spoons
Small pot
Large Bowl
Large Non-Stick Pan
Baking Sheet
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat your broiler to high. Wash and dry all produce. Heat guide for step 2 (dbl for 4ppl): 1 tsp mild, 2 tsp medium and 3 tsp BBQ seasoning for spicy! Remove 1 tbsp butter (dbl for 4ppl) from the fridge. Peel, then finely grate shallot. Thinly slice pickles. Whisk together the mayo, vinegar, 1 tsp sugar (dbl for 4ppl) and half the mustard in a medium bowl. Stir in kale slaw, carrots and corn. Season with salt and pepper. Set aside.

2

Heat a small pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then the shallots and 1 tsp BBQ seasoning. (NOTE: Reference Heat Guide) Cook, stirring often, until softened, 1-2 min. Remove pan from heat, then stir in BBQ sauce. (TIP: If you prefer a thinner sauce, stir in 1 tbsp water at a time, until desired consistency!)

3

Combine pork, panko, remaining mustard, 2 tbsp milk and 1/4 tsp salt (dbl both for 4 ppl) in a large bowl. Season with pepper. Form mixture into two 4-inch wide patties (four patties for 4 ppl).

4

Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry, until cooked through, 4-5 min per side. **

5

Meanwhile, halve buns. On a baking sheet, arrange buns cut-side up. Butter each half with 1/2 tbsp room temperature butter, then top with the Monterey Jack cheese. Broil in the middle of the oven, until lightly golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!)

6

Spread BBQ sauce on buns and divide burgers between bottom buns. Top with pickles and top bun. Serve corn slaw alongside.