Hoisin pulled pork and slaw burgers
- 2 large corn sweetcornXcobs, husks and silks removed, halved
- 1 medium red onion, finely chopped
- 250g seasoned pulled pork (see tip)
- ¼ cup hoisin sauce
- 1 x 350g packet kaleslaw kit with herb and yoghurt dressing
- 2 shallots, thinly sliced, white and green parts separated
- 4 medium wholegrain rolls, split
- 1 teaspoon sesame seeds, toasted
- ¼ cup reduced-fat mayonnaise
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1 Bring a medium saucepan of water to the boil over high heat. Cook the corn for 7–10 minutes, or until tender. Drain.
2 Meanwhile, heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-high heat. Cook red onion, stirring, for 5 minutes, or until softened. Add the pulled pork. Cook, stirring, for 5 minutes, or until warmed through and slightly crispy. Add the hoisin and cook until warmed through. Remove pork from heat.
3 Prepare the slaw kit following the packet directions. Add white ends of shallots. Stir to combine.
4 Place the slaw over roll bases. Top with the pork mixture. Scatter over green parts of shallots, plus sesame seeds. Brush the cut-side of the roll tops with mayonnaise. Sandwich burgers with the roll tops. Serve burgers with corn cobs and any remaining slaw.
We used a kaleslaw kit in this recipe, but you can swap this out for another slaw kit of your choice. Beware of creamy dressings which can be high in saturated fat and sugars.
You can find cooked pulled pork in the chilled section of the supermarket, or you can use leftover roasted meat in this recipe.
Nutrition Info (per serve)
Total fat 13.7g
–Saturated fat 2.4g
Dietary fibre 12.0g
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