Mon, 10 August 2020
Joe's Pork Burger, avocado, house slaw, baby gem, beef tomato, focaccia bread
Chef: Joe Shannon
INGREDIENTS:
For the burgers
2tbls Irish Rapeseed Oil
1 onion chopped, fried and cooled
Cloves of minced garlic
1tsp coriander powder
1tsp garam masala powder
1tsp cumin powder
600g approx of Irish minced pork (ask your butcher)
1tsp of fresh chopped sage
2 eggs
Sea salt and black peppermill to season
80g chopped eating apple
For the slaw
¼ head of red cabbage finely shredded
2 carrots peeled and grated
100g golden raisins
Salt and pepper
250ml good quality mayonnaise
For the sauce
150ml Good quality mayonnaise
¼ tsp Tabasco
80 ml good quality ketchup
For the bun
4 X Foccacia Buns cut in half and lightly toasted
4 leaves of washed baby gem lettuce
4 slices of beef tomatoes
8 slices of avocado
METHOD:
For the burger
Mix all the ingredients in a bowl
Divide into 4 and make into even size patties,
Refrigerate for 20 minutes to allow to firm up
Heat a pan, add some oil
Now add the patties and fry for 3-4 minutes
Turn and fry for further 3-4 minutes, ensure they are fully cooked through
For the slaw:
Mix together the cabbage, carrot and raisins.
This is important, season with salt and pepper
Now bind together with mayonnaise
For the sauce
Mix together the ingredients
To Assemble:
Spread some sauce on the base and the lid of the toasted bun
Now place a leaf of baby gem lettuce topped with sliced tomato
Place Pork burger on top of the tomato, then place a spoonful of slaw on top of the bun
Top with 2slices of avocado and crown with the lid
Enjoy with some wedges, chips or just on its own!!