Southern-Style Pork Burgers
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 there's creamy corn slaw on the side? This Southern-inspired dinner covers all the bases.
Ingredients: Ground pork • Coleslaw mix (carrot, green cabbage, red cabbage) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Thaw-friendly corn (corn, modified vinegar) • Yellow onion • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Milk, Tree nuts, Peanuts, Wheat)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Egg, Milk, Wheat, Gluten, Crustaceans, Fish)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Gluten, Crustaceans, Fish)
170 g
Coleslaw Cabbage Mix
90 mL
Dill Pickle, sliced
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
113 g
Corn Kernels
1 unit(s)
Yellow Onion
Not included in your delivery
2 tbsp
Milk*
(Contains: Milk)
3 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
0.31 tsp
Salt*
1 tsp
Sugar*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high. Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Wash and dry all produce.
- Roughly chop pickles.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop corn.
- In a medium bowl, whisk together mayo, vinegar and 1 tsp (2 tsp) sugar.
- Add coleslaw cabbage mix. Season with salt and pepper, then stir to combine. Set aside.
- Heat a small pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then onions and 1 tsp (2 tsp) Applewood Smoke Spice.
- Cook for 3-4 min, stirring often, until onions soften.
- Remove the pan from heat, then stir in BBQ sauce. (TIP: If you prefer a thinner sauce, stir in 1 tbsp water at a time, until you reach desired consistency.)
- In a large bowl, add pork, corn, panko, remaining Applewood Smoke Spice, 2 tbsp (4 tbsp) milk and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form mixture into 2 (4) 4-inch-wide patties.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry for 4-5 min per side, until cooked through.**
- Meanwhile, halve buns.
- Arrange buns on an unlined baking sheet, cut-side up.
- Spread 1/2 tbsp softened butter on each half, then sprinkle cheese over top buns.
- Broil in the middle of the oven for 2-3 min, until lightly golden. (TIP: Keep your eye on them so they don't burn.)
- Spread BBQ sauce on bottom buns. Stack with patties and chopped pickles.
- Close with top buns.
- Divide burgers and slaw between plates.
