Serves : 6 burgers
Preparation time : 15 minutes
Cooking time : 15 minutes
- 6 English muffins
- 6 slices of Cheddar cheese
- 1 tbsp of extra virgin olive oil (brush the muffins)
- 3 tbsp of rice barn oil (fry the burgers)
- 500g minced pork (20 to 30% fat)
- 1 tsp of Dry Demerara sugar
- 80ml organic chicken broth
- 1/3 tsp of fine sea salt
- 1 tbsp of extra virgin olive oil
- 1/2 tsp of ground black pepper
- 2 cloves of garlic
- 1/3 cup of chopped red onion
- 1/2 tsp of mixed ground herbs (sage, thyme, basil, parsley)
- 1/5 cup of bread crumbs or 1 tbsp of plain flour
- 1 cup of shredded purple cabbage
- 1.5 cup of shredded cabbage
- 1/2 cup of shredded carrot
- 1/2 cup of shredded apple
- 1 heap tbsp of sour cream
- 1 heap tsp of honey Dijon mustard
- pinch of sea salt
- pinch of ground black pepper
- Fresh lemon juice (half a lemon)
Put 500g of minced pork in a big bowl. I prefer using minced pork with 20 to 30% fat, so the burger is tender and juicy. The minced meat in the photo is too lean. Could not get the meat I normally use on the shooting day. Add dry Demerara sugar, mixed herbs, garlic, onion, olive oil and chicken broth in the bowl and stir. You can use a fork or a pair of chopsticks to keep stirring the meat until it sticks together.
Add bread crumbs or a table spoon of plain flour and stir again. You may use your hand to mix it.
Divide the meat into 6 equal portions with a fork.
Roll the meat in your hands to form 6 big meat balls and place them in a greased plate.
Cover the meat balls with a piece of cling film and keep them in the fridge for at least two hours or over night.
Now, you can prepare the coleslaw. Chop some cabbage and purple cabbage. I prefer to have a bit more cabbage than purple cabbage.
Also shred some carrot and apple. Use a sweet and crunchy apple. Then put all the shred ingredients in a big bowl and add some fresh lemon juice.
Then prepare the coleslaw dressing. Put 1 heap table spoon of sour cream and 1 heap tea spoon of honey Dijon mustard in a bowl. Add a pinch of ground black pepper and a pinch of fine sea salt and mix well.
Pour the dressing into the big bowl and mix well.
Open the English muffin and brush some extra olive oil.
Heat up a pan and toast the muffin with low heat until it is slightly browned.
Heat up another pan and add some rice bran oil. Place one or two big meat ball(s) in the pan, then use a spatula to flatten it into a 1 cm thick patty. Put the lid on and fry the patty with medium heat. Flip the pork patty after one minute and cover the lid again. Keep cooking for another minute on each side without the lid.
Assemble the burger after leaving the pork patty to rest for 2 to 3 minutes. Place half of the muffin at the bottom, put a slice of Cheddar cheese on it. Then put the pork patty on the cheese.
Lastly, add some coleslaw salad and put the other half of the muffin on top.
I normally make pork burgers over the weekends. It is a great weekend brunch recipe. If you would like to cook it for breakfast, marinate the pork the night before and keep the meat balls in the fridge. By the way, the coleslaw salad tastes great on it’s own too. Enjoy!
- Don’t use lean meat. I like to have 30% fat, so the burger is very juicy. Unfortunately I couldn’t get it in the rush before the shooting.
- You could use other bread instead of English muffin and make sure you toast the bread.
- Marinate the meat at least 2 hours or put it in the fridge overnight. The meat would be more tender.
Check out the Homemade Pork Burger cooking video HERE.