*     800g cold roast Specially Selected Pork, shoulder, belly, leg etc 
*     5 jacket potatoes similar in size as a bread roll. 
*     400ml Fajita cooking sauce
*    15ml chopped coriander 
*     Pinch ground chilli spice powder 
*     15ml arrowroot 
*     25-40ml olive oil for brushing the 
*     burgers, optional

Optional accompaniments

Jalapeno peppers, dill pickles, sour cream, grated cheese, mayo, lettuce , tomatoes and cucumber, sliced red onion, and apples etc.

Method

Using the cold roast Specially Selected Pork, cut the meat into thin pieces or pull apart if well cooked.

Place in a bowl and combine with the fajita cooking sauce, chopped coriander or additional chilli spice if desired and the arrowroot. Divide the mixture into 5 even sized balls, press out to form a burger either in a burger press or using a suitable size cutter, place on parchment paper, cover and refrigerate.

Meanwhile bake the potatoes in an oven or microwave until cooked, be sure to pierce the potatoes prior to cooking. Once cooked, allow to cool a little and cut in half similar to a bun. Spread a layer of Fajita sauce on both cut sides and place in the oven to keep hot.

Brush the burgers with a little olive oil if required, Griddle or pan-fry the burgers evenly on both sides without over handling until cooked and heated all the way through.

To serve, place the bottom base of potato on a plate add the burger and then add your favourite accompaniments and salad. Top this with the second half of the potato and serve on a bed of lettuce leaves and slices of red onion.

Pour over additional heated Fajita sauce and enjoy. Best to eat this with a knife and fork and not the traditional way one would normally eat a burger.

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