Serves: 4
Preparation time: 20 minutes,
plus 30 minutes chilling
Cooking time: 12-15 minutes
The Anglesey Burger With Mustard Coleslaw By Lucy Bradley
Burger:
- 500g minced pork
- 1/2 small red onion, finely chopped
- 2 tbsp Colman's Apple Sauce, plus extra to serve
- 1 tsp mixed dried herbs
- 1 small egg, beaten
- 4 brioche buns
Cajun BBQ corn on the cob:
- 4 corn on the cob
- 2 tbsp olive oil
- 1 pack of Colman's Season & Shake Mix Cajun Chicken
Coleslaw:
- 1 tsp Colman's Wholegrain Mustard
- 1 tsp Coleman's Mild Mustard
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon sugar
- 1 Gala apple, grated (skin on)
- 2 handfuls of shredded savoy cabbage
- 1/2 small red onion, thinly sliced
- Hellman's® Real Mayonnaise, to serve
Method:
- For the burger, mix together the pork, red onion, Colman's Apple Sauce, herbs and beaten egg. Season well. Cover and chill for 30 minutes.
- Meanwhile, cook the corn on the cob in gently boiling water for 12 minutes, Drain well. Toss them in the olive oil and Colman's Season & Shake Cajun Chicken seasoning mix, so that they are ready to grill or barbecue.
- To make the coleslaw, mix both mustards with the olive oil, lemon juice and sugar. Season with a little salt and pepper. add the apple, cabbage and red onion and toss together to coat the dressing.
- Shape the meat mixture into 4 burgers and grill or barbecue for about 6-8 minutes on each side. At the same time, grill or barbecue the corn for 6-8 minutes, until lightly charred.
- Toast the brioche buns under the grill or on the barbecue. Pile on some coleslaw onto the bases, top with the burgers, then add some extra apple sauce. Top with the bund lids. Serve with the corn on the cob and mayonnaise.
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