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Easy pulled pork with rainbow slaw on a bun

Name: Frikkadel burgers with fridge-dive giardiniera
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: For the giardiniera: ,red pepper, stalk and seeds removed, diced 1,celery stick, diced 1,large carrot, peeled and diced 1,head broccoli, finely chopped ½,baby cucumbers, sliced 3,pitted green olives, sliced 50g,garlic clove, thinly sliced 1,radishes, sliced 4,red chilli, halved 1,white wine vinegar 1cup,extra-virgin olive oil ½ cup ,brown sugar 2T,Maldon salt and freshly ground black pepper, to taste ,bay leaves 4,dried Italian herbs 1T,For the patties: ,grass-fed lean beef mince 1kg,toasted breadcrumbs ½ cup ,large free-range egg 1,large onion, finely diced 1,carrot, grated 1 ,medium potato, grated 1,Woolworths steak rub 2T,Italian parsley, finely chopped 10 g,olive oil, for frying 3T,Woolworths burger mayonnaise 120g,burger buns, cut in half and toasted 6,Rocket, to serve ,tomatoes, sliced 2 ,red onion, sliced into rings 1

By Hannah Lewry

Serves 4 – 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 Woolworths seasoned pork cheek steaks
2 T olive oil
6 burger buns
1 x 300 g Woolworths rainbow slaw
90 g Woolworths pickled red onions, to serve
Woolworths smoked chilli topping mayonnaise, to serve
handful Fresh coriander, to serve

Method

1. Cook the pork cheeks to package instructions.

2. Toast your halved burgher buns in a pan, top with a smear of chilli topping mayonnaise, toss a little of the pickled onion juice with the rainbow slaw with a drizzle of olive oil and seasoning.

3. Shred the pork cheeks and add to the buns with a handful of dressed rainbow slaw, fresh coriander and red pickled onions.

Browse more burger recipes here.

Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson

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Easy pulled pork with rainbow slaw on a bun

Ingredients

Method