HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthern Pork Burger
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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tbsp

White Wine Vinegar


1 tbsp

BBQ Seasoning


¼ cup

BBQ Sauce


2 tbsp


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

113 g

Corn Kernels

113 g

Kale Slaw Mix

90 mL

Dill Pickle, sliced

50 g


2 tbsp

Dijon Mustard


¼ cup

Panko Breadcrumbs


¼ cup

Monterey Jack Cheese, shredded


56 g

Carrot, julienned

3 tbsp

Unsalted Butter


250 g

Ground Pork

Not included in your delivery

2 tbsp



1 tbsp


1 tsp


¾ tsp


¼ tsp


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
Utensilsarrow down iconarrow down icon
Box Grater
Medium Bowl
Measuring Spoons
Small pot
Large Bowl
Large Non-Stick Pan
Baking Sheet
Instructionsarrow up iconarrow up icon

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.