Burger de porc à la mode du Sud
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
2 pièce(s)
Pain artisan
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
9 g
Assaisonnement BBQ
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
4 cs
Sauce BBQ
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
113 g
Maïs en grains
113 g
Salade de choux frisé
90 ml
Cornichon à l'aneth, en tranches
1 pièce(s)
Échalote
2 cs
Moutarde de Dijon
¼ tasse(s)
Chapelure panko
(Contient Blé Peut contenir Gluten)
¼ tasse(s)
Monterey Jack, râpé
56 g
Carotte, en juliennes
Pas inclus dans votre livraison
2 cs
Lait*
1 cs
Huile*
1 cc
Sucre*
¼ cc
Poivre*
¾ cc
Sel*
3 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* Peel then grate the shallot. In a medium bowl, whisk together the mayo, 1 tsp mustard (dbl fopr 4ppl) and half the vinegar. Stir in the coleslaw and corn. Season with salt and pepper. Set aside.
Re-heat the same pot over medium low. Add 1 tsp oil (dbl for 4ppl) then the shallot. Cook, stirring often until the shallot softens 2-3 min. Add bbq seasoning, bbq sauce, chili powder and 2 tbsp water (dbl for 4ppl). Cook until warmed through, 1-2min. Set aside.
In a medium bowl, combine the shallot, pork and remaining mustard. Form the mixture into 2 4-inch wide burger patties (4 patties for 4ppl). Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot add 1/2 tbsp oil, then the burgers. Pan-fry until the burgers are cooked through, 3-5 min per side. (TIP: Cook to a minimum internal temperature of 160°F)
Meanwhile, cut the buns in half and arrange them on a baking sheet cut-side up. Broil in the centre of the oven until just golden, 1-2 min. (TIP: Keep your eye on them so they don't burn!)
Divide the burgers between the botton buns. Top with the sweet pickles. Dollop with the bbq sauce. Serve with a side of corn-slaw.
Spread BBQ sauce on buns and divide burgers between bottom buns. Top with pickles and top bun. Serve corn slaw alongside.