Quick BBQ Pulled Pork & Creamy Slaw Burger
with Mixed Salad & Corn Cob
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Gluten
- Cashew
- Almond
- Wheat
- Eggs
- Soy
- Fish
- Milk
- Sesame
- May contain traces of allergens
- Hazelnut
- Lupin
Burgers with BBQ pulled pork and creamy slaw? Yes, please! This not-so-classic burger is all the things we love about modern Australian cuisine: no rules, all flavour.
Ingredients
1 sachet
All-American Spice Blend
1 packet
Mixed Salad Leaves
1 packet
Bbq Sauce
(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame)
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame)
1
Corn
1 packet
Garlic Aioli
(Contains: Eggs)
250 g
Pulled Pork
1 packet
Slaw Mix
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water and a pinch of salt.
• Cut corn cob in half.
• Cook corn in the boiling water, over high heat, until tender, 5 minutes. Drain.
• Meanwhile, place bake-at-home burger buns on a microwave-safe plate and
microwave in 10 second bursts for 1 minute.
• Halve buns and toast, cut-side down, in a large frying pan over medium-high heat
until golden, 3-4 minutes.
TIP: If you don’t have a microwave, you can bake the buns straight on a wire oven
rack at 180°C/160°C fan-forced for 2-3 minutes, or until heated through.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook pulled
pork and All-American spice blend, stirring until fragrant, 1-2 minutes.
• Add the water and BBQ sauce and cook until combined and heated through,
1-2 minutes.
• In a medium bowl, combine slaw mix, garlic aioli and a drizzle of white
wine vinegar.
• Top burger buns with mixed salad leaves, creamy slaw and BBQ pulled pork.
• Serve with corn cobs and any remaining slaw. Enjoy!
Little cooks: Take the lead by tossing the slaw and assembling the burgers!
