Mexican Pulled Pork Burger
with Slaw & Chipotle Mayo
Everyone loves a burger, especially when it's packed with flavour and served with fries. These pulled pork burgers are big, bold and saucy... oh, and did we mention speedy? Two hands (and possibly two napkins!), required.
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
2 unit
potatoes
2 clove
garlic
1 bag
coriander
½ tub
mild chipotle sauce
(Contains Soy;)
1 packet
mayonnaise
(Contains Egg;)
2 unit
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 sachet
Tex-Mex spice blend
1 packet
pulled pork
1 sachet
tomato paste
1 bag
slaw mix
Not included in your delivery
olive oil
2 tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, finely chop the garlic (or use a garlic press). Roughly chop the coriander. In a small bowl, combine the mild chipotle sauce (see ingredients list) and mayonnaise. Set aside. Slice the bake-at-home burger buns in half.
When the fries have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the Tex-Mex spice blend and pulled pork and stir until fragrant, 1-2 minutes. Add the tomato paste and stir to combine and warm through, 1-2 minutes.
Place both halves of the burger buns on a second oven tray lined with baking paper. Divide the pulled pork between the bun bases. Bake until the pork is lightly golden and the buns are heated through, 3-5 minutes.
While the burger buns are heating, in a medium bowl, combine the slaw mix, coriander, white wine vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and toss to coat.
Spread the chipotle mayonnaise over the top half of the burger buns and top the pork with a helping of slaw. Serve the burgers with the fries and any remaining chipotle mayo and slaw.