Everyone loves a burger, especially when it's packed with flavour and served with fries. These pulled pork burgers are big, bold and saucy... oh, and did we mention speedy? Two hands (and possibly two napkins!), required.
mild chipotle sauce(ContainsSoy)
bake-at-home burger buns(ContainsSoy, Egg, Gluten, MilkMay be presentSesame, Tree Nuts, Lupin)
Tex-Mex spice blend(May be presentGluten)
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 baking, finely chop the garlic (or use a garlic press). Roughly chop the coriander. In a small bowl, combine the mild chipotle sauce (see ingredients list) and mayonnaise. Set aside. Slice the bake-at-home burger buns in half.
When the fries have 10 minutes cook time remaining, heat a drizzle of oil in a large frying pan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the Tex-Mex spice blend and pulled pork and stir until fragrant, 1-2 minutes. Add the tomato paste and stir to combine and warm through, 1-2 minutes.
Place both halves of the burger buns on a second oven tray lined with baking paper. Divide the pulled pork between the bun bases. Bake until the pork is lightly golden and the buns are heated through, 3-5 minutes.
While the burger buns are heating, in a medium bowl, combine the slaw mix, coriander, white wine vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and toss to coat.
Spread the chipotle mayonnaise over the top half of the burger buns and top the pork with a helping of slaw. Serve the burgers with the fries and any remaining chipotle mayo and slaw.