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.
Ingredients
For the chipotle pulled pork:
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Vegetable oil 10 ml
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Dried chipotle chillies- powder 10 g
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Shoulder of Pork 800 g
To prepare the Burger.
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Minced beef lean 250 g
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Minced pork lean 250 g
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Egg 50 g
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Salt 5 g
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Dried chipotle chillies- powder 5 g
For the burger salad:
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Red onions 100 g
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Beefsteak Tomatoes 200 g
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lollo biondo 150 g
To prepare the avocado.
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Avocado 450 g
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Red Chillies 20 g
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Lemon juice 20 ml
To assemble the burger.
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Brioche Bun 10 pc
Preparation
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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.
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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.
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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.
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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).
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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.
