We’ve taken the best parts of the American Southern BBQ experience – creamy sauce, aromatic herbs and spices – and added a juicy pork patty and soft buns to make a burger that y’all will love!

Ingredients

200 g	Potatoes
500 g	Pork mince (Main)
30 g	All-American spice blend
2	Tomatoes
13 g	Garlic & herb seasoning
50 g	Fine breadcrumbs
100 g	Shredded cheddar cheese
4	Burger buns (Main)
1 bag	Cos lettuce
100 g	Garlic aioli
1 dash	Olive oil
½ tsp	Salt
1	Egg

Directions

1. Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Spread the fries over two oven trays lined with baking paper. Sprinkle with the garlic & herb spice blend, season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.‌
2. While the fries are baking, combine the pork mince, egg, fine breadcrumbs, All-American spice blend and the salt in a medium bowl. Mix well, then shape the mixture into patties slightly larger than your burger buns. You should 1 patty per person. Set aside. TIP: Make a shallow indentation in thecentreof each patty to help prevent it from puffing up as it cooks.‌
3. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork patties and cook, turning, until browned and cooked through, 4-5 minutes each side. Reduce the heat to medium and sprinkle the shredded Cheddar cheese over the patties and cover with a lid or foil until the cheese has melted, 2-3 minutes. TIP: If your pan is getting crowded, cook in batches for best results.‌
4. While the patties are cooking, thinly slice the tomato.‌
5. Place the burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes.‌
6. Slice the burger buns in half. Spread the base of the burger with garlic aioli, some cos lettuce leaves and tomato slices and top with a cheesy pork patty. Serve with the garlic and herb fries.‌