Pork Burgers
James' recipe for Pork Burgers is perfect for serving up at BBQs or just enjoying as a weekend treat. Pure stacked indulgence...and there's onion rings too!
Ingredients
- 1kg pork mince
- 1 apple grated
- Salt and pepper
- 25ml olive oil
Sauce
- 400g pork mince
- 1 onion peeled and diced
- 1 clove garlic, peeled and sliced
- 1 green chilli, diced
- 200g brown sugar
- 100ml ketchup
- 50ml soy sauce
- 50ml white wine vinegar
- 2 tbs chipotle paste
- 1 small bunch coriander chopped
- 1 small bunch mint chopped
Onion Rings
- 1 large onion peeled and sliced
- 100g gluten free sr flour
- 100ml cider
To serve
- 4 rolls cut through
- 8 slices crisp bacon
- 8 slices monteray jack cheese
- 2 large tomatoes sliced
- 1 red onion sliced
- 1 little gem lettuce
- 4 tbs apple sauce
- 1 small bunch coriander
- 1 small bunch mint
- 2 tbs kibbled onions
Method
Heat a BBQ until hot and the coals are white or pre-heat the oven to 200c.
Heat a non stick frying pan, when hot add all the ingredients for the sauce, bring to the boil then simmer for 10 minutes, stirring occasionally.
Mix the pork mince and apple together, season then split into 4 large burgers. Press then drizzle in oil and pop on the BBQ. Cook for 10 minutes, turning every couple of minutes, top with the cheese for the last 2 minutes.
Whisk together the flour and cider then dip the onions in and deep fry at 170c until golden and crisp. Drain.
To serve, char the buns then fill with apple sauce, lettuce, onion, tomatoes, burgers more sauce, herbs, cheese and finish with onion rings.
Ingredients
- 1kg pork mince
- 1 apple grated
- Salt and pepper
- 25ml olive oil
Sauce
- 400g pork mince
- 1 onion peeled and diced
- 1 clove garlic, peeled and sliced
- 1 green chilli, diced
- 200g brown sugar
- 100ml ketchup
- 50ml soy sauce
- 50ml white wine vinegar
- 2 tbs chipotle paste
- 1 small bunch coriander chopped
- 1 small bunch mint chopped
Onion Rings
- 1 large onion peeled and sliced
- 100g gluten free sr flour
- 100ml cider
To serve
- 4 rolls cut through
- 8 slices crisp bacon
- 8 slices monteray jack cheese
- 2 large tomatoes sliced
- 1 red onion sliced
- 1 little gem lettuce
- 4 tbs apple sauce
- 1 small bunch coriander
- 1 small bunch mint
- 2 tbs kibbled onions
Method
Heat a BBQ until hot and the coals are white or pre-heat the oven to 200c.
Heat a non stick frying pan, when hot add all the ingredients for the sauce, bring to the boil then simmer for 10 minutes, stirring occasionally.
Mix the pork mince and apple together, season then split into 4 large burgers. Press then drizzle in oil and pop on the BBQ. Cook for 10 minutes, turning every couple of minutes, top with the cheese for the last 2 minutes.
Whisk together the flour and cider then dip the onions in and deep fry at 170c until golden and crisp. Drain.
To serve, char the buns then fill with apple sauce, lettuce, onion, tomatoes, burgers more sauce, herbs, cheese and finish with onion rings.
