Burgers are not something we tend to make often at home, or in fact eat when we’re out. We’re both not massive burger fans (shocking, I know). I normally find them greasy and although they can taste good at the time of eating them, they normally leave me feeling sluggish and a little greasy myself afterwards. However, when a burger is cooked right, and a is a bit different to the norm, I’m on board. Which is exactly what these smokey pork burgers are.
This recipe is originally from HelloFresh, the meal subscription box that I recently reviewed. With a peanut carrot slaw, a little sprinkling of cheese and a side of smokey paprika wedges, this dish was TOO good. Best burger! And hello brioche buns. They make a burger so much tastier.
Ingredients (serves 2)
- 1 potato
- 1.5 tsp smoked paprika
- 2 pork sausages
- 50g breadcrumbs
- 1 carrot
- 0.5 bunch coriander
- 1 tbsp red wine vinegar
- 30g salted peanuts
- 2 brioche buns
- 10g cheddar cheese
- 1 small baby gem lettuce
- 1 handful cherry tomatoes
- Cucumber for salad
- Preheat your oven to 220 degrees. Clean the potato and chop lengthways in half and then into wedges (no need to peel it, they taste better with the skin on). Place the wedges on a baking tray, add a splash of olive oil, a pinch of salt, the smoked paprika and mix thoroughly. Cook on the top shelf of your oven until crispy (around 25-30 mins).
- Cut open the sausage, squeeze the sausage meat out into a bowl and discard the skin. Mix together with the breadcrumbs. Divide the mixture into two and gently form into burger patties roughly 2cm thick. Make the patties thinner than you want the final burgers to be. They will plump up as you cook them.
- To make the slaw, peel and grate the carrot and roughly chop the coriander into a bowl. Add the red wine vinegar, a splash of olive oil, and the peanuts to the bowl. Taste and add salt and black pepper if necessary.
- Cut the brioche buns in half. Put a frying pan on medium-high heat. Toast your buns in the pan for a couple of minutes on each side and then remove.
- Heat a splash of olive oil in the same pan. Once hot, add your patties and cook for 6-7 mins on each side until brown and cooked through. The patties are cooked when they are no longer pink in the middle, to check I made a small incision with a knife into the fattest one. Top them with a good grating of the cheddar cheese for the last 2 mins of cooking. Add 1 tsp of water to the pan and put a lid on to melt the cheese and keep everything juicy!
- Separate the leaves of the baby gem lettuce, cut the cherry tomatoes in half and slice some cucumber. Drizzle over a little olive oil and season with a pinch of salt.
- Place a burger patty on the base of each brioche bun, top with a few leaves of baby gem lettuce and then the brioche top. Serve with your peanut carrot slaw, piping hot potato wedges and salad on the side. Add BBQ sauce and mustard for an extra kick.