Sriracha-glazed chicken burger & pickled cabbage
Give burgers a street-food makeover with Tom's sriracha-glazed chicken burger with pickled cabbage & cucumber relish, served up in a brioche bun
Pulled pork sloppy joe dogs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1 tbsp sunflower oil
- 2 onionshalved and sliced
- 1 tbsp garlic powder
- 3 garlic clovessliced
- 1 tbsp tomato purée
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 500ml chicken stock
- 400g pulled pork(shop-bought, or get a recipe here on bbcgoodfood.com)
- 2 green pepperschopped into small pieces
- 1 green chillisliced
- 1 tbsp American mustardplus extra to serve
- 8 hot dogs
- 8 hot dog buns
- soured creamshallots finely sliced into rings and toasted yellow mustard seeds, to serve
Nutrition: Per serving
- kcal547
- fat26g
- saturates9g
- carbs44g
- sugars5g
- fibre4g
- protein31g
- salt2.6g
Method
step 1
Heat the oil in a pan and fry the onions until golden, then tip in the garlic powder and garlic cloves, and cook for a few minutes. Stir in the tomato purée, oregano and paprika, then pour in the chicken stock and bring to the boil. Add the pork and stir through any sauce that comes with it. Simmer for 1 hr-1 hr 15 mins until reduced, adding the peppers and chilli 10 mins before the end. Take off the heat and shred the pork through the sauce, then stir through the mustard and set aside.
step 2
Heat the hot dogs following pack instructions. When ready to serve, lay a dog in each bun, spoon over the pork, zigzag over soured cream and mustard, then finish with the shallots and mustard seeds.
