This recipe is our guide to creating an authentic Texan BBQ Burger. Everything from the Brioche Buns, right through to the BBQ Sauce, every component has a vital roll to perfecting this show-stopping burger. Below is all you need to create, with an easy step-by-step guide to stacking the build of your burger and creating the most delicious Texan Style BBQ Burger.
Heat a heavy based non-stick frying pan over medium-heat. Split
and toast the brioche buns until nice and golden, about 1 to 2
minutes, being careful, as they will burn quickly. Remove and keep
Sear the tomatoes in the same pan over a very high heat for 1-2
minutes until just starting to burn, remove and keep warm.
For the patties place a thumbprint in the centre of each patty
to help the cook evenly. Season both sides of each patty with sea
salt and cracked black pepper & gently rub a little oil or fat
onto both sides.
Bring the frying pan to full heat then fry the patties, 4
minutes per side, for medium-cooked burgers (cook longer if you
prefer your burgers well done). In the last minute of cooking add
the butter & baste over the burgers, this will make them extra
rich & juicy.
TO BUILD YOUR BURGER
Place a lettuce leaf onto the base of the toasted Brioche
Add a few dill Pickles
Add the Tomato
Place the Pattie on top
Add some more lettuce leaves
Spoon on some hot pulled pork
Drizzle with extra BBQ sauce
Top with the toasted brioche bun & serve!
HOME MADE BBQ SAUCE
Place all ingredients into a heavy based saucepan.
Bring to a gentle simmer stirring constantly.
Cook on a low gas for 30 minutes stirring frequently.
When rich & glossy leave to cool before placing in
This sauce can be kept up to one month in your fridge.
The sauce works well as a marinade, a finishing glaze and as a
relish, perfect for your BBQ.
EASY PULLED PORK
Serves 8+ / prep 15 mins / cook 4 hours / easy
Preheat oven to 200oc fan assisted or 220oc oven without a
Rub the pork with the seasoning & spices. (This can be done
up to 24 hours in advance).
Roast the pork for 25 minutes in a casserole dish then turn the
oven down to 140oc fan assisted or 160oc oven without a fan.
Pour over the Ale then cover with a tight fitting lid or seal
Cook for 4 hours or until easily pulls away from the bone.
Leave to cool for a few moments before removing excess fat
Shred pork using two forks.
Toss shredded meat with approximately half the barbecue