We’ve taken the best parts of the American Southern BBQ experience – sweet and savoury sauce, aromatic spices and a crisp slaw – and added a tender pork patty and soft brioche buns for a burger that y’all will love!
shredded cabbage mix
garlic aioli(ContainsEgg, MilkMay be presentTree Nuts)
All-American Spice Blend(May be presentGluten)
bake-at-home burger buns(ContainsEgg, Milk, Gluten, SoyMay be presentTree Nuts, Sesame, Lupin)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are in the oven, thinly slice the spring onion. Grate the carrot (unpeeled). In a large bowl, combine the spring onion, carrot, shredded cabbage mix, white wine vinegar and 1/2 the garlic aioli. Season with salt and pepper and toss to combine. Set aside. Finely chop the garlic (or use a garlic press). Finely chop the coriander. In a small bowl, mix together the BBQ sauce and the remaining garlic aioli.
In a second large bowl, combine the garlic, coriander, pork mince, All-American spice blend, the salt, fine breadcrumbs and egg. Season with a good pinch of pepper and mix well. Shape the mixture into patties (1 patty per person) slightly larger than your burger buns. Set aside. TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.
In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the pork patties and cook, turning, until browned and cooked through, 5-6 minutes.
When the patties have 3 minutes cook time remaining, place the bake-at-home burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes.
Spread a thin layer of the BBQ mayo over the bun bases and top with the pork patties. Finish with a serve of the rainbow slaw. Serve any remaining slaw on the side with the fries.