Bisto Braised Pork Topped Burger

Method

Step one

Heat the oven to 170oC, 350oF gas mark 4. Heat the oil in a pan and cook the onions and garlic for 2 minutes.

Step two

Add the smoked paprika, cayenne pepper, and thyme leaves, and cook for a further 2 minutes. Add the water, bring to the boil, whisk in the Bisto Gravy Granules and Tomato ketchup, and simmer for 5 minutes.

Step three

Place the pork shoulder into a deep roasting tin and season with pepper. Pour the sauce over the pork, cover, and braise for 3½ to 4 hrs, until the meat is very tender.

Step four

Once cooked, remove the pork from the oven and allow to cool. Pull the meat and return to the sauce. Then portion and chill. This can be then reheated to order 75-100g per portion.

Step five

Cook the burgers on a griddle 3-4 minutes each side or until cooked through and juices run clear. Reheat the pork.

Step six

Toast the bun, then place a thin layer of mayonnaise on the bottom. Top with baby gem, and sliced tomato. Then the beef burger and pulled pork. Add the bun top to the build and garnish with gherkin slices held in place with a skewer.

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