Looking at this recipe for pork hamburgers you are probably thinking we are crazy to put an apple on a burger! But trust us, this pairing is a classic that is sure to surprise and excite your tastebuds.
These pork hamburgers use the best of traditional and fusion foods to give you a complex flavor profile – for almost no work. Yes, that’s right these burgers really only take 15 minutes to prepare and that includes the assembly. With the combination of Asian flavors, these succulent pork patties have a spicy bite that pairs great with some tangy mayonnaise, and crisp cucumber that will certainly get you travelling with your tastebuds.
Chefs Tip for Pork Hamburgers:
To take your recipe through the stratosphere of deliciousness try caramelizing your onions before you add them to your patty mix. It will add a decadent sweetness to your dish that is to die for.
As an additional way to customise your pork hamburgers you can select from a variety of different bread buns. This recipe advises sesame seed rolls but if you or your guests have seed allergies you can try regular rolls or make your own rolls from scratch! We can also advise on some excellent grain and gluten free rolls to make, but of course this will add quite a bit of time to your meal.
- 1 kg pork lean mince
- 15 ml olive oil
- 1 small red onion chopped finely
- 3 stalks celery chopped finely
- 3 cloves garlic crushed
- 2 chilies green and red
- 1 tub mascarpone cheese
- 15 ml cajun spice
- 1 small apple grated with the skin
- handful soft herbs, basil, or coriander
- 15 ml Worcestershire sauce
- sunflower oil for frying
- 15 ml soy sauce
- 15 ml sesame oil
- 1 tbsp mixed grounded salt and black pepper
Ingredients to assemble the hamburgers
- 12 small hamburger rolls of your choice
- 300 g bacon strips fried
- Fresh lettuce
- Peppadew piquant pepper and ginger relish
- Place the mince in a clean mixing bowl, add the chopped onion, garlic, herbs, Worcestershire sauce. Cream cheese and apple.
- Mix all the ingredients carefully with a fork, do not overwork it.
- Divide the meat equally in 12 balls and gently press down.
- Place a skillet on medium heat. Shallow fry 2 to 3 patties in oil until golden brown and well done, basting frequently with the combined soy sauce and sesame sauce.
- Continue this method with the rest of the mince.
- Keep warm when done.
- Slice and toast the buns on a skillet grill.
- Spread with mayonnaise to taste, add lettuce leaves, few slices of cucumber, patty, bacon, and a dash of mayonnaise (optional) then add peppadew piquant pepper and ginger relish.