Ingredients:
- 5x Brasserie Bread Wholemeal Buns
- 500g Fatty Pork Mince
- 2 Eggs – whole
- 50g Flour
- 100ml Milk
- 2 Small Onions – finely chopped
- Salt & Black Pepper
- 120g Mayonnaise
- 25g Sweet Mustard
- ¼ Carrot
- ¼ Cauliflower (No Stem)
- ½ Pickle
- 25g Capers
- 1 Telegraph Cucumber – finely sliced
- 100ml White Wine Vinegar
- 50g Sugar
- 1 Bay Leaf
- 10 Pepper Corns
- 25g Fresh Red Cabbage
Method (Makes 5):
Pork Patties– Mix minced pork with eggs, flour, milk, onions and salt & pepper to form patties. Fry patties on a pan for 2-3 minutes each side until evenly cooked.
Remoulade – Finely chop carrot, cauliflower, pickles and capers in a food processor. Dilute vinegar from the pickles at a 1 to 1 ratio with water. Place vegetables in pickling brine and let it sit. Mix pickled vegetables with mayonnaise and mustard to form remoulade.
Danish Cucumber Pickle – Add white wine vinegar, sugar, bay leaves and peppercorns in a pot and bring to the boil until thickened. Once the mixture has cooled down, add the finely slice telegraph cucumber to glaze.
To serve – Spread generous amounts of remoulade on the top and the bottom of the bun. Assemble the burger by layering pork mince patty, pickled cucumber, spinach leaves and cabbage.
