BBQ Pulled Pork & Haloumi Burger
with Creamy Slaw, Avocado, Pickled Onion & Corn Cobs
Burgers with BBQ pulled pork, haloumi and creamy slaw? Yes, please! This not-so-classic burger is all the things we love about modern Australian cuisine: no rules, all flavour.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Red Onion
1 packet
Haloumi
(Contains Milk;)
1
Corn
2
Bake-At-Home Burger Buns
(Contains Gluten, Wheat, Egg, Milk, Soy; May be present: Lupin, Almond, Hazelnut, Sesame. )
1 packet
Bbq Sauce
1 packet
All-American Spice Blend
1 packet
Garlic Aioli
(Contains Egg;)
1
Avocado
1 packet
Pulled Pork
Not included in your delivery
1
olive oil
white wine vinegar
¼ cup
water
Nutritional Values
Cooking Steps
• Boil the kettle. Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch half the sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • 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. • In a medium bowl, add haloumi and cover with water to soak.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Meanwhile, place bake-at-home burger buns on a plate and microwave in 10 second bursts for 1 minute. • Halve buns and toast, cut-side down, in the 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 the wire rack at 180°C/160°C fan-forced for 3 minutes, or until heated through.
• Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person. • Heat large frying pan to medium-heat with a drizzle of olive oil. Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate. • Return large frying pan to medium-high heat with a drizzle of olive oil. • Cook pulled pork, the remaining sliced onion and All-American spice blend, stirring, until fragrant, 1-2 minutes. • Add the water and BBQ sauce and cook until until combined and heated through, 1-2 minutes.
• In a medium bowl, combine slaw mix, garlic aioli and a splash of pickling liquid. Season. Drain pickled onions. • Slice avocado in half, scoop out flesh and thinly slice. • Top burger buns with avocado, creamy slaw, haloumi, BBQ pulled pork and pickled onions. • Serve with corn cobs (spread with a little butter if you like!) and any remaining slaw. Enjoy!