Pulled pork burger
Tags:
Description
Life is too short to eat bad burgers! That's exactly why you should try making one of the tastiest burgers ever: Pulled pork! You'll need patience because you'll be doing everything yourself, but in the end you'll be really rewarded. Fluffy buns, a tender patty, spicy barbecue sauce, topped with crunchy coleslaw - this is a culinary delight!
Ingredients for
For the buns
3
eggs
25
g
sugar
65
ml
milk
5
g
dry yeast
280
g
wheat flour, type 550
65
g
butter
10
g
salt
3
Tablespoon(s)
milk for the egg spread
2
Tablespoon(s)
sesame seeds
For the pulled pork
1.5
kg
pork shoulder
2
Tablespoon(s)
honey
2
Tablespoon(s)
rapeseed oil
1
Tablespoon(s)
mustard
100
g
rub to taste
50
ml
barbecue sauce
For the barbecue sauce
250
g
bacon cubes
1
onion
1
carrot
60
ml
whiskey
400
ml
apple juice
2
Tablespoon(s)
brown sugar
1
Teaspoon(s)
cumin, ground
1
Teaspoon(s)
vanilla extract
0.5
Teaspoon(s)
cinnamon, ground
1
Tablespoon(s)
paprika powder
250
ml
cola
2
chillies, dried
800
g
pizza tomatoes, canned
5
Teaspoon(s)
smoked salt
1
Tablespoon(s)
liquid smoke
2
Tablespoon(s)
apple vinegar
2
Tablespoon(s)
honey
3
Tablespoon(s)
Worchestershire sauce
50
ml
soy sauce
100
g
ketchup
For the coleslaw
0.3
white cabbage
1
carrot
3
Tablespoon(s)
mayonnaise
2
Tablespoon(s)
light vinegar
3
Tablespoon(s)
buttermilk
0.5
apple
1
Teaspoon(s)
salt
1
Teaspoon(s)
sugar
pepper, chili to taste
For the garnish
6
lettuce leaves
2
tomatoes
1
red onion
Preparation
Note
This recipe is designed for 6 large burgers, made with the Flexiform Burger Bun L. For burgers in size M or S, all ingredients - except for the buns - can be converted from 6 to 4 portions to obtain the correct portion size of 6 medium or 12 small burgers. For the buns, we recommend using the respective burger bun recipe for sizes M or S from our recipe world.
Bake the buns
1
Beat the eggs. Take a very small portion of the egg mixture to brush the buns with later. Put most of the egg mixture into a mixing bowl with the sugar, milk and dry yeast and mix together.
2
Add the flour a little at a time. Add the butter and salt and knead for about 30 minutes.
3
Refrigerate the dough until it is well chilled (at least 2 hours, better overnight).
4
Knead the dough briefly by hand and then cut out small balls weighing about 95 g each. Place them slightly flattened in the moulds and cover with foil. Then leave to rise for 1 - 2 hours until the dough has risen well.
5
Preheat the oven to 175°C convection oven. Mix the remaining egg with the milk for the egg spread and brush the raw dough with it and sprinkle with sesame seeds.
6
Bake the buns in the oven for 15 minutes.
Prepare the pulled pork
1
Mix the oil, honey and mustard and rub the meat with it.
2
Spread the rub generously all over the meat, then wrap everything in cling film and leave to marinate overnight in the fridge.
Tip: A rub is a mixture of spices. You don't have to buy it, you can make it yourself.
3
Preheat the oven to 120°C convection oven. Remove the meat from the foil, place on a rack and cover with some aluminium foil. Place a dish underneath the meat in the oven to catch the juices.
4
It is best to use a roast thermometer for the cooking process. Aim for a core temperature of around 93°C to 95°C. The estimated cooking time is about 5 hours.
Tip: Don't be surprised if the core temperature stagnates for an unusually long time at about 70°C - this is a so-called plateau phase in which the temperature rises more slowly.
5
When a core temperature of 93°C to 95°C is reached, leave the meat to rest in the switched-off oven for another hour.
6
Now shred the meat in the tray with the collected gravy and add barbecue sauce and spices to taste.
Cook the barbecue sauce
1
Sauté the bacon, onion and carrot. Shortly afterwards, add the brown sugar, paprika, cumin, chilli, cinnamon and vanilla and fry briefly.
2
Deglaze with whiskey and top up with apple juice and cola. Then let everything boil a little and reduce by about half.
3
Add the pizza tomatoes and the rest of the ingredients and let everything boil down a little.
4
Puree the sauce. Depending on taste, the sauce can be boiled up again and thickened with a little starch.
5
Tip: If you like it a bit spicier, you can increase the amount of dried chillies and/or add fresh chillies. Of course, chilli can also be omitted completely.
Prepare the coleslaw
1
Chop the white cabbage over the smooth blade of the drum grater, chop the apple and carrot with the coarse grater of the drum grater.
2
Put the mayonnaise, buttermilk, vinegar and spices to taste in a bowl with the cabbage, carrot and apple and knead thoroughly. Then refrigerate and leave to stand for 2 to 3 hours.
3
Knead again and serve.
Prepare the garnish
1
Wash and dry the lettuce leaves.
2
Finely slice the tomatoes and onion.
Serve the burgers
1
Cut the burger buns in half and lightly toast the cut surfaces.
2
Spread both halves of the bun with a little barbecue sauce and place a lettuce leaf and a portion of pulled pork on the underside.
3
Place the tomato and red onion on top, garnish with enough barbecue sauce and place the bun on top of the burger.
Ingredients for
For the buns
3
eggs
25
g
sugar
65
ml
milk
5
g
dry yeast
280
g
wheat flour, type 550
65
g
butter
10
g
salt
3
Tablespoon(s)
milk for the egg spread
2
Tablespoon(s)
sesame seeds
For the pulled pork
1.5
kg
pork shoulder
2
Tablespoon(s)
honey
2
Tablespoon(s)
rapeseed oil
1
Tablespoon(s)
mustard
100
g
rub to taste
50
ml
barbecue sauce
For the barbecue sauce
250
g
bacon cubes
1
onion
1
carrot
60
ml
whiskey
400
ml
apple juice
2
Tablespoon(s)
brown sugar
1
Teaspoon(s)
cumin, ground
1
Teaspoon(s)
vanilla extract
0.5
Teaspoon(s)
cinnamon, ground
1
Tablespoon(s)
paprika powder
250
ml
cola
2
chillies, dried
800
g
pizza tomatoes, canned
5
Teaspoon(s)
smoked salt
1
Tablespoon(s)
liquid smoke
2
Tablespoon(s)
apple vinegar
2
Tablespoon(s)
honey
3
Tablespoon(s)
Worchestershire sauce
50
ml
soy sauce
100
g
ketchup
For the coleslaw
0.3
white cabbage
1
carrot
3
Tablespoon(s)
mayonnaise
2
Tablespoon(s)
light vinegar
3
Tablespoon(s)
buttermilk
0.5
apple
1
Teaspoon(s)
salt
1
Teaspoon(s)
sugar
pepper, chili to taste
For the garnish
6
lettuce leaves
2
tomatoes
1
red onion
