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.
Always refer to the product label for the most accurate ingredient and allergen information.
mild chipotle sauce(ContainsSoy)
bake-at-home burger buns(ContainsSoy, Egg, Gluten, MilkMay be present Sesame, Tree Nuts, Lupin)
Tex-Mex spice blend(May be present Gluten)
pulled pork(May be present Soy)
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 and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the potato to size so it cooks in time
While the fries are baking, finely chop the garlic. Roughly chop the coriander. Cut the lime (see ingredients) into wedges. In a small bowl, combine the mild chipotle sauce (see ingredients) and mayonnaise. Slice the bake-at-home burger buns in half.
When the fries have 10 minutes cook time remaining, heat a drizzle of olive oil over medium-high heat in a large frying pan. 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 a squeeze of lime juice. 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 burger bun bases. Bake until the pork is lightly golden and the buns are heated through, 3-5 minutes
While the burger buns are heating, combine the slaw mix, coriander, white wine vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Season with salt and pepper and toss to coat.
Spread the chipotle mayonnaise over the top half of the burger bun and top the pulled pork with slaw. Serve with the potato chips and any remaining chipotle mayo.