Juicy Pork Sausage Burger with Harissa Feta and Pink Pepper Slaw

Not Your Average Pork Burger

This isn’t your average burger. The juicy pork sausage patty is rich and savoury, and is enhanced by the subtle, fruity warmth of crushed pink peppercorns. A generous layer of creamy harissa feta adds heat and tang, while crisp red cabbage and sweet fried tomato provide freshness and balance.

It’s rich without being heavy, spicy without being overwhelming, and full of texture with every bite. The soft brioche bun holds everything together, soaking up the juices and sauce to make a burger that feels both indulgent and carefully crafted.

Pork Sausage: The Best-Kept Secret for Juicy Burger Patties

Never used sausage meat for a burger patty before? Pork sausage is a simple trick for maximum flavour and tenderness. It’s already seasoned and slightly higher in fat, which means you get a juicier, more succulent burger with almost no extra work. Just remove the meat from the casing, shape it into a patty, and cook.

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Print Recipe

Juicy Pork Sausage Burger with Harissa Feta and Pink Pepper Slaw

Pork sausage patty flavoured with oregano, sumac and pink peppercorns, soaked fried onions, harissa feta sauce, pink pepper red cabbage slaw and a fried tomato, sandwiched deliciously inside a soft brioche bun.

Total Time20 minutes mins

Servings: 1

Ingredients

Burger

• 1 brioche bun
• 150g pork sausage meat
• Pinch of ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp sumac
• 2 pinches of crushed pink peppercorns
• Salt and pepper
• 2 large slices of tomato
• 1/2 red onion sliced thinly

Harissa Feta Sauce

• 100gm feta
• 2 tbsp thick Greek yoghurt
• 1/2 tsp harissa

Salad

• handful thinly sliced red cabbage
• handful rucola salad
• pinch of crushed pink peppercorns
• Squeeze lemon juice
• Salt flakes

Instructions

• Combine feta, yoghurt and harissa and beat with a fork until you have a smooth sauce. Keep in the fridge until needed.
• Combine sausage meat, oregano, sumac, crushed pink peppercorns and a pinch of salt. Form into a burger patty to fit the size of your brioche bun.
• Heat a frying pan with oil. Add the patty into the pan and place the sliced onions on top of the patty. Season the onions with a little salt. Cook until the bottom is browned and crisp. Flip patty over, so that the onions are now underneath and continue to cook.
• Add sliced tomatoes to the pan and fry on each side. Season with salt.
• Place red cabbage, rucola, pink pepper and lemon juice into a small bowl and toss to combine.
• Remove pork-onion patty and fried tomatoes from pan, add brioche bun, insides facing down and toast.
• Build the burger: Divide harissa feta sauce between both buns. On the bottom bun layer red cabbage slaw, pork onion patty followed by the fried tomato. Top with remaining brioche.