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.

To assemble the burger.

  • Brioche Bun 10.0 pc


  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
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