Burgers with BBQ pulled pork and creamy slaw? Yes, please! This not-so-classic burger is all the things we love about modern cuisine: no rules, all flavour.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
All-American spice blend
butter burger buns(ContainsGluten, Soy, Eggs, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into wedges and place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread evenly and bake until tender, 25-30 minutes.
While the wedges are baking, combine the slaw mix, BBQ mayonnaise, a small drizzle of white wine vinegar and a drizzle of olive oil in a medium bowl. Season with pepper and set aside.
When the wedges have 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the pulled pork, All-American spice blend and the water, breaking the pork up with a spoon, until warmed through, 2-3 minutes. Meanwhile, place the butter burger buns directly on a wire oven rack and bake until heated through, 2-3 minutes.
Halve the buns. Thinly slice the tomato. Top each bun with some creamy slaw, BBQ pulled pork and tomato. Serve with the wedges.