Braised Pork Topped Burger
Food
Main Courses
Juicy and delicious, this is a must-try all year round
10 Servings
Ingredients
• 10ml oil
• 2 onions, peeled and diced
• 2 cloves garlic, crushed
• 1 tbsp smoked paprika
• ½ tsp cayenne pepper
• ½ tbsp dried thyme leaves
• 350ml water
• 15g Bisto Gravy Granules
• 125ml tomato ketchup
• 1.5kg boneless pork shoulder
• ½ tsp cracked black pepper
• 10 burgers
• 10 buns
• 100ml mayonnaise
• 150g baby gem
• 10 tomato slices
• Gherkin slices to garnish (optional)
Method
- Heat the oven to 170C. Heat the oil in a pan and cook the onions and garlic for 2 mins.
-
Add the smoked paprika, cayenne pepper, and thyme leaves, and cook for a further 2 mins. Add the water,
bring to the boil, whisk in the Bisto Gravy Granules and tomato ketchup, and simmer for 5 mins. - Place the pork shoulder into a deep roasting tin and season with pepper. Pour the sauce over the pork, cover, and braise for 3½-4 hrs, until the meat is very tender.
- Once cooked, remove the pork from the oven and allow to cool. Shred the meat and return to the sauce. Then portion and chill. This can be then reheated to order, 75-100g per portion.
- Cook the burgers on a griddle 3-4 mins each side or until cooked through and juices run clear. Reheat the pork.
- Toast the bun, then place a thin layer of mayonnaise on the bottom half. Top with baby gem, and sliced tomato. Then the beef burger and pulled pork. Add the bun top to the build and garnish with gherkin slices held in place with a skewer.
