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Port Erin TT pork burger
Serves 4 Starters and mains
Ingredients
For the burgers
- 1kg pork mince
- 1 egg yolk
- 50g fresh breadcrumbs
- 1-2tbsp olive oil
For the sauce
- 2 Cox’s apples, diced
- 1 Bramley apple, diced
- 2tbsp gochujang chilli paste
For the salad
- 1 red onion, finely sliced
- 2 celery sticks, thinly sliced
- small bunch flat-leaf parsley, chopped
- 1 green chilli, diced
- 1 little gem lettuce, sliced
- 2tbsp mayonnaise
- juice 1 lemon
To serve
- 4 brioche buns, halved through the middle
- 1-2tbsp olive oil
- a few walnuts, chopped
You will need
- 4 long cocktail sticks
Method
If using, light your barbecue. When the coals are silvery in colour, it’s ready to cook on. Alternatively, heat a large flat griddle pan over a medium heat until hot.
Start by making the sauce. Set a flameproof non-stick saucepan on the barbecue or over a medium heat. When hot, add the apples, gochujang paste and 2tbsp water and bring to the boil, then simmer for 2-3 minutes. Remove from the heat and set aside.
For the burgers, mix the pork, egg yolk, breadcrumbs and plenty of seasoning together in a large bowl. Roughly divide the mixture into 4 pieces, then shape each into a large burger and drizzle a little oil over each one. Place onto the barbecue or the griddle pan and cook for 4 minutes, then flip and cook for a further 4 minutes.
Mix all the ingredients for the salad together in a large bowl and season well to taste.
To serve, drizzle the cut-side of each brioche bun with a little oil and toast on the barbecue or griddle pan, cut-side down, until lightly toasted. Spoon a little sauce onto the bottom of each brioche bun, place a burger on top and sprinkle with the chopped walnuts. Pile on the salad, pop the bun tops on and secure each in place with a long cocktail stick.
This recipe was taken from the June/July 2020 issue of Food and Travel.
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