Pork Burger Classic BLAT

Ingredients

• 500g 100% NZ Trim Pork mince
• 2 tsp chopped parsley
• 1 tbsp Worcestershire sauce
• 4x pieces of streaky 100% NZ bacon, pan fried 2 minutes either side
• 2 tsp minced garlic
• 2 tsp chopped coriander
• 1x ciabatta loaf, cut into four and halved
• ½ cup aioli
• 2 cups salad leaves
• 4 tbsp of tomato chutney (1 tbsp for each burger)
• 1x tomato, cut into slices
• 1x avocado, cut into 4 equal segments, fanned
• Sprinkling of snow pea shoots

Method

Step 1

• Combine Trim Pork mince, parsley, garlic, coriander and Worcestershire sauce together in a large bowl.
• Shape into 4 large patties and place on a clean plate.
• Cover and refrigerate until required - it's best to allow the patties to settle for flavours to work through.

Step 2

• Spray a little oil on the surface of a hot fry pan. Add the patties and cook for 6 - 8 minutes.
• Turn the patties and cook for a further 5 minutes (check the juices are running clear in the middle).

Step 3

• Split the ciabatta and lightly toast both sides until the inside is lightly golden.
• Smear each ciabatta base with aioli and layer with salad leaves, a slice of cooked streaky bacon, tomato and the pattie.
• Top each burger with a fan of avocado and the ciabatta 'lid', smeared with tomato relish.
• Push through a skewer to hold in place and serve.