Garlic & Herb Pulled Pork Brioche Burger
with Veggie Fries & Creamy Pesto Dressing
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
We’re cheering for herby pulled pork to win over our tastebuds. Go all out plating them up in a burger, slather in a fragrant creamy pesto dressing and serve with crisp potato, kūmara and carrot fries. We think it’s truly a win-win night.
Ingredients
1 packet
Mixed Salad Leaves
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
1
Kumara
1 sachet
Garlic & Herb Seasoning
1
Carrot
2
Garlic
1 packet
Creamy Pesto Dressing
(Contains: Milk)
2
Potato
250 g
Pulled Pork
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato, carrot and kūmara into fries, then place on a lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide fries between two trays.
• Meanwhile, finely chop garlic.
• In a medium bowl, combine pulled pork, garlic, garlic & herb seasoning
(see ingredients) and a drizzle of olive oil. Set aside.
• When the fries have 5 minutes remaining, heat a large frying pan over
medium-high heat with a drizzle of olive oil.
• Cook pulled pork, tossing, 1-2 minutes.
Season to taste with salt and pepper.
• Meanwhile, halve burger buns and bake directly on a wire oven rack until
heated through, 2-3 minutes.
• In a second medium bowl, combine mixed salad leaves and a drizzle of
white wine vinegar and olive oil. Season to taste.
• Spread bun bases with creamy pesto dressing. Fill with garlic and herb
pulled pork and salad.
• Serve with veggie fries. Enjoy!
