Pulled Pork & Slaw Burger
with Corn Cob & Sweet Potato Wedges
Burgers loaded with perfectly seasoned pulled pork (thanks, Nan) and BBQ mayo-spiked slaw? Yes, please! This not-so-classic burger is all the things we love about modern Australian cuisine: no rules, all flavour. The best thing is that it's ready in only four steps. Too easy!
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
2
sweet potato
1 cob
corn
1
tomato
1 bag
slaw mix
1 packet
pulled pork
2
bake-at-home burger buns
(Contains: Gluten, Milk, Soy, Eggs, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut.)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1 tsp
white wine vinegar
¼ cup
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. Slice corn cob in half. • Place wedges and corn on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Bake wedges and corn until tender, 25-30 minutes.
• Meanwhile, slice tomato into thick rounds. Set aside. • In a large bowl, combine slaw mix, BBQ mayo, a small drizzle of white wine vinegar and olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pulled pork, Nan's special seasoning and the water, stirring, until fragrant, 1-2 minutes. • Add the white wine vinegar and the water. Cook until combined and heated through, 1-2 minutes. • Place bake-at-home burger buns directly on an oven rack. Bake until heated through, 2-3 minutes.
TIP: Add a splash more water to loosen the filling, if needed!
• Halve burger buns. Spread each corn cob with the butter (if using). • Top each bun with slaw, tomato and BBQ pulled pork. • Serve with corn and sweet potato wedges. Enjoy!
