Gourmet American Loaded Pulled Pork Burger

An epic American burger layering a juicy beef patty with melted cheddar, slow-cooked pulled pork, caramelized pineapple, and crispy golden potato shreds.

Ingredients

• 80 g yogurt
• 120 g minced beef
• 150 g cooked pulled pork
• 2 slices cheddar cheese
• 1 slice pineapple
• 1 whole potato
• 1 whole brioche bun
• 1 tbsp butter
• 2 leaves butter lettuce
• 2 stalks green onions
• 1 piece red shallot
• 1 clove garlic
• 1 piece chili
• 1 tbsp lemon juice
• to taste black pepper
• optional cooking oil

Instructions

1. 1Chop the aromatics

   

   Place the fresh green onions onto a wooden cutting board. Using a sharp chefs knife and keeping your fingers tucked in a safe claw grip, finely chop the green onions along with the other aromatic ingredients to prepare them for the burger sauce.

   Tip: Keep the knife tip on the board and rock the blade smoothly back and forth to get a clean, fine mince without bruising the green onions.
2. 2Combine the sauce ingredients

   

   Combine the finely chopped green onions, shallots, garlic, chili, and pineapple pieces in a bowl with eighty grams of yogurt. Add a splash of fresh lemon juice and a pinch of black pepper, then stir thoroughly to evenly distribute the flavors.

   Tip: Taste the sauce after mixing and adjust the acidity or heat by adding more lemon juice or chili according to your preference.
3. 3Heat the pulled pork

   

   After fully thawing the pre-cooked pulled pork, transfer it into a small stainless steel pan. Place the pan over low heat on your cooktop to gently warm the pork through so it becomes tender, juicy, and ready for assembly.

   Tip: Stir the pork occasionally while heating and add a tiny splash of water if it starts to look dry.
4. 4Shape the beef patty

   

   Take one hundred and twenty grams of seasoned minced beef. Using gloved hands, firmly press and shape the meat into a uniform round patty, working over a bowl to keep the workstation clean.

   Tip: Press a slight indentation into the center of the patty with your thumb to help it cook evenly and keep it from puffing up in the middle.
5. 5Melt the cheddar cheese

   

   Sear the beef patty in a hot pan until a deeply caramelized crust forms on the bottom. Flip the patty over, and immediately lay two slices of cheddar cheese over the hot surface so it melts beautifully while the second side cooks.

   Tip: Cover the pan with a lid for thirty seconds to trap the steam and accelerate the cheese melting process.
6. 6Torch the pineapple

   

   Place a thick, circular slice of pineapple onto a heat-safe black plate. Ignite your kitchen torch and sweep the blue flame evenly across the top surface until the natural sugars brown and form a sweet, caramelized glaze.

   Tip: Keep the torch moving constantly to prevent the pineapple from burning or turning bitter.
7. 7Deep-fry the potato shreds

   

   Peel and finely shred a potato, making sure to rinse and thoroughly dry the shreds. Heat oil in a saucepan over medium-high heat and carefully lower the potato shreds into the hot oil. Deep-fry them until they turn completely crispy and golden brown, then remove and drain on paper towels.

   Tip: Ensure the potato shreds are 100% dry before placing them in the saucepan to prevent the oil from bubbling over and to ensure they get as crunchy as possible.
8. 8Toast the brioche buns

   

   Slice a fresh brioche bun evenly in half. Melt a generous pat of butter in a frying pan over medium heat, then place both halves face-down in the pan. Toast them until the cut surfaces are beautifully golden brown, crisp, and infused with butter flavor.

   Tip: Keep a close watch on the pan since brioche bread contains more sugar and butter than regular buns, making it burn very quickly.

Storage & Reheating

Burn It Off

Frequently Asked Questions