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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Mayonnaise(ContainsSulphites/Sulfite, Mustard/Moutarde, Egg/Oeuf)
Kale Slaw Mix
Dill Pickle, sliced
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
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.
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!)
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).
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. **
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!)
Spread BBQ sauce on buns and divide burgers between bottom buns. Top with pickles and top bun. Serve corn slaw alongside.