3079

The olive piggy burger

  • serves 6

This recipe was inspired by the Piggy Burger served at London's Bar Boulud - a generous stack of pulled pork, beef burger, rich BBQ sauce and fresh red cabbage slaw, all stuffed inside a soft bun. The restaurant, overseen by legendary chef Daniel Boulud, opened in 2010 and kickstarted our insatiable appetite for posh burgers.

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Ingredients

  • boneless pork shoulder 500g piece, skin removed
  • olive oil
  • sea salt
  • lean minced beef 500g (Bar Boulud use a mix of shoulder, leg and short-rib meat)
  • mayonnaise 6 tbsp
  • Tabasco green jalapeño pepper sauce
  • round lettuce leaves to serve
  • cheese buns or soft burger buns 6, toasted

bbq sauce

  • cider vinegar 3 tbsp
  • Dijon mustard 1 tbsp
  • brown sugar 3 tbsp
  • soy sauce 2 tbsp
  • smoked paprika 1 tsp

red cabbage slaw

  • red cabbage ¼ small, shredded
  • red wine vinegar or with caster sugar 1 tsp

Method

  • Step 1

    Heat the oven to 150C/fan 130C/gas 2. Rub the pork all over with salt and pepper. Put on a rack in a roasting tin and cover the whole tin with foil to create a tent. Cook for 4-5 hours until the pork is meltingly tender. Leave to cool a little then pull into bite-sized chunks, discarding excess fat and sinew. Toss the cabbage with the vinegar and sugar mix. Leave to marinate, tossing now and again.

  • Step 2

    Make the bbq sauce by throwing everything in a pan, bringing slowly to a simmer and cooking for 2-3 minutes. Add the pork then leave in the pan so you can gently reheat to serve.

  • Step 3

    Make the burgers just before you are ready to cook them. Season the beef really well with salt and black pepper then form into 6 burgers. Heat a griddle (chargrill) to very hot. Cook the burgers for 4 minutes each side for medium. Rest for a couple of minutes.

  • Step 4

    Toast the burger buns. Mix the mayo with a few dashes of green tabasco then spread on the bases. Put a couple of pieces of lettuce on top then sit the burgers on top. Add a good spoonful of pulled pork to each then top with some red cabbage slaw. Add the bun top and secure with a skewer.

Nutritional Information

  • Kcals 681
  • Carbs 40.2g
  • Protein 57.3g
  • Fat 33.5g
  • Salt 3.14g
  • Fibre 2g
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