Southern Pork Burger
with BBQ Sauce and Pickles
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 unit(s)
Artisan Bun
1 tbsp
White Wine Vinegar
(Contains Sulphites)
9 g
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
4 tbsp
BBQ Sauce
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
113 g
Corn Kernels
113 g
Kale Slaw Mix
90 mL
Dill Pickle, sliced
1 unit(s)
Shallot
2 tbsp
Dijon Mustard
¼ cup
Panko Breadcrumbs
(Contains Wheat May contain Gluten)
¼ cup
Monterey Jack Cheese, shredded
56 g
Carrot, julienned
Not included in your delivery
2 tbsp
Milk*
1 tbsp
Oil*
1 tsp
Sugar*
¼ tsp
Pepper*
¾ tsp
Salt*
3 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
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.