Easy BBQ Pulled Pork & Slaw Burger
with Corn Cob & Sweet Potato Wedges
Burgers with BBQ pulled pork and apple 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!
Always refer to the product label for the most accurate ingredient and allergen information.
2
sweet potato
1 cob
corn
1
tomato
1 bag
slaw mix
1 packet
pulled pork
(May be present Soy)2
bake-at-home burger buns
(ContainsGluten, Milk, Soy, EggMay be present Sesame, Tree Nuts, Lupin)1 packet
BBQ mayo
(ContainsEggMay be present Milk)1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
¼ cup
water
1 tbs
butter
(ContainsMilk)
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into wedges. Cut the corn cob in half. Slice the tomato into rounds. Place the 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.
While the wedges and corn are baking, combine the slaw mix, BBQ mayo, a small drizzle of white wine vinegar and olive oil in a large bowl. Set aside.
Drain the pulled pork. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork, Nan's special seasoning and the water and cook, breaking up with a spoon, until warmed through, 2-3 minutes. While the pork is cooking, place the burger buns on an oven rack and bake until heated through, 2-3 minutes.
Halve the buns. Spread each corn cob with butter (optional). Top each bun with slaw, tomato and the BBQ pulled pork. Serve with corn and sweet potato wedges.