Sticky Pulled Pork, Haloumi & Jalapeño Burger
with Mustard Slaw & Sweet Potato Wedges- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Sesame
- Lupin
- Almond
- Hazelnut
- Eggs
- Cashew
- Walnut
- Macadamia
Tonight, we bring the South to you, with a sticky glaze that coats pulled pork to perfection. Slapped onto a burger bun and served with sweet potato wedges and a jalapeño slaw, this one will make you slap-happy!
Ingredients
2
sweet potato
1 bag
slaw mix
1 packet
Mustard Mayo
(Contains: Eggs, Milk, May contain traces of allergens;)
2
bake-at-home burger buns
(Contains: Gluten, Milk, Soy, Eggs, Wheat, May contain traces of allergens, Sesame, Lupin, Almond, Hazelnut;)
1
brown onion
1 packet
pulled pork
1 sachet
All-American spice blend
1 packet
Sweet & Savoury Glaze
(Contains: Eggs, Milk, May contain traces of allergens, Cashew, Walnut, Almond, Macadamia;)
1 packet
pickled jalapeños
1 packet
haloumi
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Spread wedges over a large microwave-safe plate. Cover with a damp paper towel. • Microwave wedges on high, 2 minutes. • Drain any excess liquid, then place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 12-15 minutes. • Meanwhile, in a medium bowl, add haloumi and cover with water to soak.
• With 10 minutes remaining on the wedges, in a large bowl, combine slaw mix, mustard mayo and a pinch of salt and pepper.
• Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Thinly slice brown onion. Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • Meanwhile, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook onion, until tender, 4-5 minutes. Add pulled pork and All-American spice blend, stirring, until fragrant, 1-2 minutes. • Add sweet & savoury glaze and cook, stirring, until combined, 1 minute. Season to taste.
TIP: Add a splash more water if the filling looks dry!
• SPICY! The pickled jalapeños can be hot, use less if you're sensitive to heat. Top each bun base with slaw, haloumi slice, jalapeños (if using) and pulled pork. • Divide sticky pulled pork, haloumi and jalapeño burgers with mustard slaw and sweet potato wedges between plates to serve. Enjoy!
