This is one of the tastiest & easiest gourmet at home burgers around! The sweet zingy apple chutney style sauce is the perfect match to succulent pulled pork with creamy crunchy slaw, all stacked inside a fresh baked bun - sensational. This sauce will last at least 2 weeks in the fridge.
- Magills Slow-Cooked Pulled Pork
- Fresh Burger Buns - we used Sesame seed buns from Wild Wheat but any good quality fresh bun or bap is fine
- 2-3 cups Red & Green Cabbage finely sliced
- Mayonnaise [We used Best Foods]
- 3 onions finely sliced
- Vegetable oil
- 2 Green Apples - grated
- 1/4 cup Balsamic Vinegar
- 1/4 cup Apple Cider & 1/2 cup Apple Juice [or substitute 2/3 cup Apple juice]
- 1/3 cup Brown Sugar
- Salt & Pepper
To Make The Sauce
In a heavy based pan, sauté the onions until they are translucent and softened. Add the grated apple and stir to combine & cook for a further minute. Next add the brown sugar, vinegar, apple juice & cider.
Stir to combine and simmer for 10 - 15mins until the liquids have reduced, and the sauce has become thicker & slightly sticky. Season to taste with salt & pepper.
Pour into a small bowl or medium jar to cool.
To Assemble The Burgers
In a bowl, stir a few tablespoons of Mayonnaise through the sliced cabbage to make a slaw.
Heat the Magill's Pulled Pork as per packet instructions.
If preferred split your burger buns and grill cut sides until slightly toasted.
Set down your bun base. Top with a generous spoonful of apple sauce. Next add the Pulled Pork and top this with some slaw.
Add the top of your bun, gently press down with the palm of your hand & devour immediately with French fries, a cool cider or beer.