Rory O’Connell’s Grilled Pork Burger with Apple Sauce
Thank you, Rory, for sharing this recipe. These burgers are sweet and delicious. Belly or shoulder of pork is best here as you are generally guaranteed a decent amount of fat from those two cuts, and fat is essential for a good burger. If your meat is too
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
15
MINUTES
Ingredients
700g minced streaky or shoulder of pork
2 cloves of garlic crushed
1-2 chillies, deseeded and finely chopped
2 tsp of fennel seeds, roasted and ground
2 tbsp chopped coriander leaves
40g pistachio nuts, shells removed and coarsely chopped
Maldon sea salt and freshly ground black pepper
Bramley Apple and Plum or Damson Sauce:
450g Bramley apples
4 plums or damsons
2 tbsp sugar
2 tbsp water
Method
Mix the ingredients together. Fry a teaspoon of the mixture to check seasoning. Adjust as necessary.
Form the mixture into burgers, either 4 large or 8 small, and chill until ready to cook.
Heat a heavy grill pan until quite hot.
Grease the burgers lightly with olive oil and place on the hot grill to cook.
Allow to become golden brown on one side before turning.
Control the heat carefully and cook the burgers, turning occasionally until fully cooked through.
This takes about 15 minutes, and the burgers will feel firm to the touch.
Serve the burgers on hot plates with Bramley Apple and Plum Sauce and a vegetable of choice.
Bramley Apple and Plum or Damson Sauce:
Peel, quarter and core the apples. Cut each quarter in half. Place in a small saucepan with the sugar and water.
Quarter the plums and remove the stones and add to the apples.
Cover the saucepan with a tight fitting lid and cook on a very low heat. The apples and plums will collapse to a frothy fluff.
Allow to cool a little and then if you wish, lift the skins off the pieces of plum – it is not essential to do this. Stir well to mix the apples and the plums and taste and if necessary, add another pinch of sugar.
