Chipotle pulled pork burger with smashed avocados & chillies
Chipotle pulled pork bound with minced pork and beef chuck to makes this smoky spiced burger a delight. Served with smashed avocado mayonnaise and chillies to heat it up.
Pork
Main courses
Ingredients
Chipotle pulled pork burger with smashed avocados & chillies
−
+
£13.52
For the chipotle pulled pork:
Vegetable oil
/ml
10.0 ml
0%
Dried chipotle chillies
/g
10.0 g
0%
Shoulder of Pork
/g
800.0 g
0%
To prepare the Burger.
Minced beef lean
/g
250.0 g
0%
Minced pork lean
/g
250.0 g
0%
Egg
/g
50.0 g
0%
Salt
/g
5.0 g
0%
Dried chipotle chillies
/g
5.0 g
0%
For the burger salad:
Red onions
/g
100.0 g
0%
Beefsteak Tomatoes
/g
200.0 g
0%
lollo biondo
/g
150.0 g
0%
To prepare the avocado.
Avocado
/g
450.0 g
0%
Red Chillies
/g
20.0 g
0%
Lemon juice
/ml
20.0 ml
0%
HELLMANN'S Real Mayonnaise 2L
/ml
150.0 ml
0%
To assemble the burger.
Brioche Bun
/pc
10.0 pc
0%
/
For the chipotle pulled pork:
-
Vegetable oil 10.0 ml
-
Dried chipotle chillies 10.0 g
-
Shoulder of Pork 800.0 g
To prepare the Burger.
-
Minced beef lean 250.0 g
-
Minced pork lean 250.0 g
-
Egg 50.0 g
-
Salt 5.0 g
-
Dried chipotle chillies 5.0 g
For the burger salad:
-
Red onions 100.0 g
-
Beefsteak Tomatoes 200.0 g
-
lollo biondo 150.0 g
To prepare the avocado.
-
Avocado 450.0 g
-
Red Chillies 20.0 g
-
Lemon juice 20.0 ml
To assemble the burger.
-
Brioche Bun 10.0 pc
Preparation
-
For the chipotle pulled pork:
- Mix together the vegetable oil and chipotle chilli powder.
- Massage this oil mix into the pork collar.
- Line a deep gastronorm tray with greaseproof paper and add the water.
- Cover with a layer of greaseproof paper then with foil.
- Bake this at 140°C for 3-4 hours or until the meat is soft and flakes under pressure.
- Once cooked pull the meat then blast chill.
-
To prepare the Burger.
- Combine the pulled pork with the pork and beef mince.
- Mix well then add in the egg, salt and chipotle chilli powder.
- Take into 10 even sized balls and using a ring mould press into the desired diameter.
-
For the burger salad:
- Remove the leaves from the lollo biondo. Wash, dry and store for later.
- Slice the beefsteak tomatoes into large rounds.
- Peel the red onions and slice into rings.
-
To prepare the avocado.
- Peel and lightly mash the Avocado.
- Add in the HELLMANN'S Real Mayonnaise, finely diced chilli and lemon juice.
- Cover tightly with cling film until required (adding an Avocado stone to mix will help retain the colour).
-
To assemble the burger.
- Grill the burger until thoroughly cooked.
- Whilst the burger is resting, grill the brioche bun.
- On the base of the bun add on the lollo biondo and beefsteak tomato.
- Place the patty on top then add on the smashed avocado mix and red onions.
- Top the burger with the brioche lid, skewer and serve.
