Ultimate Pulled Pork Burger With Cheesy Chilli Corn And Fries
Ready your taste buds for the ultimate BBQ experience. You'll load soft brioche buns with meltingly tender pulled pork. Serve with smoky fries, ranch dressing and pickled chilli and feta corn to the side. Yee-haw!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Sugar, Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Transfer your BBQ pulled pork to an oven-proof dish, draining away half of the juices
Add your tomato ketchup, half your ground smoked paprika (you'll use the rest later!) and your ground cumin to the dish
Cover with tin foil and place the dish on a baking tray
Add your sweetcorn cobettes to a large piece of tin foil with a drizzle of olive oil and a grind of black pepper and seal the foil tightly around them
Add the foil-wrapped cobettes to a baking tray with the pulled pork and put the tray in the oven for an initial 20 min
Meanwhile, cut your potatoes (skins on) into fries
Add the fries to a separate baking tray with a drizzle of olive oil, the remaining ground smoked paprika and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp – these are your smoky fries
Chop your chives finely
Combine your mayo with the chopped chives, half your cider vinegar (save the rest for later!) and a grind of black pepper in a bowl – this is your ranch dressing
After an initial 20 min, remove the dish with the pulled pork from the oven and discard the tin foil covering the pulled pork
Pull the BBQ pulled pork apart using two forks (this technique is known as 'pulling) and mix everything through the juices
Return the dish to the oven for 8-10 min further or until the sauce has been absorbed, the pork has started to crisp and the corn is tender – this is your BBQ pulled pork and roasted sweetcorn cobettes
Chop your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Add the chopped chilli (can't handle the heat? Go easy!) to a bowl with the remaining cider vinegar and a pinch of sugar – this is your quick-pickled chilli
Set aside for a couple of minutes, then drain the quick-pickled chilli, discard the liquid then return to the bowl and mix with your feta – this is your feta & quick-pickled chilli
Wash your lettuce, then pat it dry with kitchen paper and remove 1 of the outer leaves per person, then chop the remaining lettuce into quarters
Slice your brioche bun[s] in half, then add to a baking tray, cut side up, and put the tray in the oven for 4-5 min or until warmed through
Sandwich the BBQ pulled pork, an outer lettuce leaf and some ranch dressing between your toasted brioche halves with your smoky fries, roasted sweetcorn cobettes and lettuce quarters to the side
Drizzle the remaining ranch dressing over the lettuce quarters and top with your crispy onions, then spread your feta & quick-pickled chilli over the roasted sweetcorn cobettes (not a fan of spice? Just add a little!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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