Vickys Homemade Pulled Pork Burgers, GF DF EF SF NF

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In advance of we start, I wished to Permit you to know about The Basics of Being Healthy.

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Make smart decisions when grocery shopping. When you make good decisions at the grocery store, your meals will get healthier automatically. Think about it: you aren’t going to want to cope with a busy store or a long drive through line at the end of the day. You’re going to go home and cook what you have in the cupboards. Your home should be stored with healthy foods and ingredients. This way—even if you decide on something slightly greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

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Okay, last but not least! Here is your recipe nowadays. Thanks for looking through my post, do not forget to share this recipe to Your loved ones, your folks, neighbours, etcetera. Have got a awesome day.

Ingredients of Vickys Homemade Pulled Pork Burgers, GF DF EF SF NF

1. Prepare of Burger Patties.
2. You need 650 grams of minced pork.
3. Prepare 120 grams of dry, pre-cooked pulled pork, see my recipe link below.
4. You need 1 of large onion, chopped.
5. Prepare 1 1/2 tbsp of dry barbecue seasoning from recipe below.
6. It's 60 ml of barbecue sauce, your own favourite or from my recipe below.
7. You need 1 tsp of worcestershire sauce, gluten-free recipe attached below.
8. Prepare of Dry Barbeque Seasoning Mix.
9. It's 1 1/2 tbsp of smoked paprika.
10. You need 1 tbsp of garlic powder.
11. Prepare 1 tbsp of oregano.
12. It's 1/2 tbsp of ground black pepper.
13. It's 1/2 tbsp of onion powder.
14. You need 1 tsp of low-sodium salt.
15. Prepare 3/4 tsp of cayenne pepper.
16. It's of Simple Barbeque Sauce.
17. It's 160 ml of tomato ketchup.
18. Prepare 80 ml of apple cider vinegar.
19. It's 120 grams of brown sugar.

Vickys Homemade Pulled Pork Burgers, GF DF EF SF NF step by step

1. 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.
2. Mix the dry barbeque seasoning together. You'll have some leftover for another day, store in an old seasoning jar or small lidded container.
3. In another bowl, stir together the barbeque sauce ingredients. You'll have some leftover to top the finished burgers with.
4. Combine the minced pork, pulled pork, 1 & 1/2 tablespoons of the seasoning mix and the chopped onion in a large bowl.
5. 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.
6. 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.
7. 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.
8. 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.
9. Grill / broil the patties under a medium heat for 20 minutes, turning regularly until cooked through.
10. 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.
11. Great if you enjoy both pulled pork and burgers and can't decide which to have!.