Recipe of Quick Vickys Homemade Pulled Pork Burgers, GF DF EF SF NF
Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Speedy Vickys Homemade Pulled Pork Burgers, GF DF EF SF NF. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Vickys Homemade Pulled Pork Burgers, GF DF EF SF NF is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vickys Homemade Pulled Pork Burgers, GF DF EF SF NF estimated approx 30 mins.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Vickys Homemade Pulled Pork Burgers, GF DF EF SF NF using 19 ingredients and 11 steps. Here is how you can achieve it.
We had pulled pork earlier in the week and I had some left over but not enough to feed everybody with. I love a pulled pork sandwich and though how great it would be to make proper burgers with the taste of pulled pork. Another winner! The kids went crazy for them and I ended up with none for the freezer!
Ingredients and spices that need to be Take to make Vickys Homemade Pulled Pork Burgers, GF DF EF SF NF:
- Burger Patties
- 650 grams minced pork
- 120 grams dry, pre-cooked pulled pork, see my recipe link below
- 1 large onion, chopped
- 1 1/2 tbsp dry barbecue seasoning from recipe below
- 60 ml barbecue sauce, your own favourite or from my recipe below
- 1 tsp worcestershire sauce, gluten-free recipe attached below
- Dry Barbeque Seasoning Mix
- 1 1/2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1/2 tbsp ground black pepper
- 1/2 tbsp onion powder
- 1 tsp low-sodium salt
- 3/4 tsp cayenne pepper
- Simple Barbeque Sauce
- 160 ml tomato ketchup
- 80 ml apple cider vinegar
- 120 grams brown sugar
Instructions to make Vickys Homemade Pulled Pork Burgers, GF DF EF SF NF
- Make sure you drain your pulled pork so it's not soaking in juices. I leave it overnight in a lidded dish in the fridge to dry it out a little, or your patties won't bind well
https://cookpad.com/us/recipes/343259-vickys-slow-cooker-bbq-pulled-pork
- Mix the dry barbeque seasoning together. You'll have some leftover for another day, store in an old seasoning jar or small lidded container
- In another bowl, stir together the barbeque sauce ingredients. You'll have some leftover to top the finished burgers with
- Combine the minced pork, pulled pork, 1 & 1/2 tablespoons of the seasoning mix and the chopped onion in a large bowl
- Add the barbeque sauce amount in the ingredient list and the worcestershire sauce and knead in to bind the mixture
https://cookpad.com/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan
- Form a small meatball sized patty with some of the mixture. This is your taste tester! Grill it until cooked through and use it to adjust the seasonings. You may want to add another teaspoon of the seasoning blend, or add extra cayenne
- Split the rest of the mixture into 8 equal balls. Form them into burger patties. I use my trusty burger press so they're all even
- At this point you can separate them with parchment discs and freeze them in ziplock bags if you like. Defrost before grilling and preheat the grill / broiler to medium
- Grill / broil the patties under a medium heat for 20 minutes, turning regularly until cooked through
- Drain on kitchen paper then build your burger. I like to use a plain slightly toasted bun then just top them with extra barbeque sauce and coleslaw, served on the side my sweetcorn relish, potato wedges, baked beans and a garden salad
https://cookpad.com/us/recipes/339728-vickys-garlic-and-sesame-potato-wedges
https://cookpad.com/us/recipes/365605-vickys-sweetcorn-relish-gluten-dairy-egg-soy-nut-free
- Great if you enjoy both pulled pork and burgers and can't decide which to have!
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