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Barbecue Pork Burgers

Barbecue Pork Burgers

with Tangy Slaw and Sweet Potato Fries

Our chefs, Freida and Nate, accomplished what no one thought was possible… they managed to sneak in all the flavor of slow-cooked pulled pork without the agonizing and lengthy cooking time. This calls for a family celebration, burger-style.

Tags:
Spicy
Allergens:
Eggs
Milk
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 4 people

20 ounce

Ground Pork

4 unit

Potato Buns

(Contains: Eggs, Milk, Soy, Wheat)

2 jar

Mayonnaise

(Contains: Eggs)

8 ounce

Shredded Red Cabbage

4 tablespoon

White Wine Vinegar

2 unit

Sweet Potatoes

4 clove

Garlic

2 teaspoon

Chili Powder

2 unit

Carrots

2 unit

Red Onion

4 ounce

BBQ Sauce

Not included in your delivery

2 teaspoon

Sugar

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

sideBannerName

Nutrition Values

/ per serving
Calories918 kcal
Energy (kJ)3841 kJ
Fat36 g
Saturated Fat9 g
Carbohydrate110 g
Sugar33 g
Dietary Fiber12 g
Protein42 g
Cholesterol108 mg
Sodium874 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Peeler
Pot
Bowl
Large Pan
Large Bowl

Instructions

Cut the sweet potatoes
1

Make the sweet potato fries: Wash and dry all produce. Preheat the oven to 425 degrees. Cut the sweet potato into thin sticks, (like French fries). Toss them on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Place in the oven for about 25 minutes, tossing once, until golden brown.

Grate the carrots
2

Prep the remaining ingredients: Mince the garlic. Peel and grate the carrots with a box grater. Halve, peel, and finely dice the red onions. Place ½ cup diced onion aside in a large bowl.

3

Make the barbecue sauce: Heat a large drizzle of oil in a small pot over medium heat before adding the remaining onion. Cook, tossing, for 2-3 minutes, until softened. Add the chili powder (start with 1 teaspoon and go up from there) and cook another minute, until fragrant. Add the BBQ sauce, 2 teaspoons white wine vinegar, and ½ cup water to the pot. Reduce to a low simmer until ready to use.

Cook the burgers
4

Cook the burgers: Add the ground pork and garlic to the bowl with the diced onion. Season generously with salt and pepper (we used 1 teaspoon kosher salt). Form into 4 patties. Heat a large drizzle of oil in a large pan over medium-high heat. Add the patties to the pan. Cook 4-6 minutes per side, until cooked through.

Make the coleslaw
5

Make the coleslaw: While the burgers cook, combine the remaining vinegar, 3 Tablespoons mayonnaise, and 2 teaspoons sugar in a large bowl. Toss in the cabbage and carrots. Season with salt and pepper.

6

Finish and plate: Split the buns and place in the oven to toast 2-3 minutes. Spread each bun with barbecue sauce, top with a pork burger, and finish with some of the coleslaw. Serve the sweet potato fries and remaining coleslaw on the side. Use any extra barbecue sauce and mayonnaise for dipping the fries. Enjoy!

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