Ingredients
- 1kg 100% NZ __pork mince
- 1x small onion, grated
- 1 tsp salt
- 6-12 rashers 100% NZ bacon
- 6 burger buns, toasted
- Tomato relish or sauce
- 6x large tomato slices
- 2 cups Coleslaw*
- Creamy Mustard mayonnaise
Method
1. Combine the pork, onion and salt in a bowl mixing with your hands.
2. Form into 6 patties; flatten the patties and making a small well in the middle of each.
3. Heat the barbecue or spray a frying pan with a little oil, over a high heat, add the patties and cook, turning once to desired doneness, about 5 minute the first side and 3 once flipped but this will depend on the thickness of you patty. Do not press the patty down when cooking, this squeezes out juices.
4. Let the patties rest for 5 minutes while you cook the bacon in the frying pan.
5. Place the warmed burger bottoms on a plate and top with tomato sauce or relish, pork patties, one or two rashers of bacon, tomato slices, coleslaw and creamy mustard mayo mayonnaise.
* Add grated apple tossed in lemon juice to store bought coleslaw, for a fresh twist.
Creamy mustard mayo
Ingredients
- ¼ cup mayonnaise
- ¼ cup creme fraiche
- 1 tbsp mustard (mild or hot to taste)
Method
Combine all ingredients and chill.
No comments :
Post a Comment