Mad Butcher's Butcher Est. 1971

+09 521 0903

Pork & Bacon Burgers

INGREDIENTS

- 1kg Pork Mince
- 1x Small Onion
- grated
- 1 tsp Salt
- 6-12 Bacon Rashers
- 6 Burger Buns
- Toasted
- Tomato Relish or Sauce
- 6x Large Tomato Slices
- 2 Cups Coleslaw*
- Mayonnaise
Serves : 6
Cooking time:

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 your 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 mayonnaise.

* Add grated apple tossed in lemon juice to store bought coleslaw, for a fresh twist.

Recipe from 100% NZ Pork

RELATED RECIPES

Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...