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.
/ Serving 2 people
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.