We’re all for a culinary mash-up, and we think this might be one of our best yet! Sunday roast meets classic burger. Joy!
The best part is you can prepare everything in advance, so there’s hardly any cooking required when you want to eat them – the ultimate slow and steady Sunday dinner.
We’re talking stuffing-flavoured pork burger, tucked into a bun with crushed roast potatoes, crispy bacon and cabbage slaw, Yorkshire pudding and apple sauce, with loads of gravy for dunking. Get in!
Ingredients (serves 4)
For the burgers:
- 500g fatty pork mince
- 50g white breadcrumbs
- 1.5 tsp onion granules
- ½ tbsp dried sage
- Large pinch ground nutmeg
- ¼ tsp ground white pepper
- ½ tsp freshly ground black pepper
- 1 tsp fine sea salt
For the slaw:
- ½ small white cabbage
- 1 eating apple
- Juice ½ lemon
- 1 tsp caraway seeds
- 100g smoked streaky bacon
- Seasoning
To finish:
- 4 burger buns
- 1 pre-cooked roast potato per person
- 1 small, pre-cooked Yorkshire pudding per person
- Apple sauce
- Thick gravy
Method
1. Start with the slaw. Remove the core from the cabbage and finely shred it. Peel, core and shred the apple. Mix both in a bowl, squeezing in the lemon juice and adding a pinch of salt and the caraway seeds.
2. Finely chop the bacon and fry in a hot pan until crispy. Allow it to cool, then add the bacon and juices to the slaw. Taste for seasoning and set aside.
3. Combine all the ingredients for the burgers and shape into 4 patties. Set aside.
4. Place the roast potatoes in a baking tray and crush lightly with the back of a mug. Bake at 200C for 10 minutes. When 5 minutes remain on the timer, add the Yorkshire puddings to the tray.
5. Meanwhile, fry your pork burgers until coloured all over, and until a skewer pierced into each one is super hot. If you have a probe thermometer, you want it to be 71C.
6. Now for the fun bit – layering your burger! Spoon a little apple sauce on the bottom half of a bun, followed by a crushed potato, some slaw, a Yorkshire pudding (filled with a little gravy) and the burger. Pop on the top, and dive in, with extra gravy for dunking on the side!
