This burger is a bit like a cocktail.
There is mixology at play, with just the right balance of ingredients carefully blended together. Eat bite produces exciting tongue-tingling layers of harmonious flavour. The twist is using sausage meat rather than beef or lamb and the ingredient which pulls the whole thing together is the spicy-fruity pink peppercorns.
Sausage meat burger patty
Pork sausage meat is ideal for burger patties as it’s already seasoned, meaning you have instant flavour before you even do anything. All you have to do is remove the meat from the sausage casing and it’s ready to go. In most cases, 2 regular sausages will be enough to form a good-sized burger-patty.
Flavour combination
Pork isn’t normally associated with flavours such as feta, yoghurt or sumac, but combined with red cabbage slaw (famously paired to pork), juicy fried tomato and sticky fried onions and of course the pink peppercorns, this burger recipe is an original and exciting taste explosion sandwiched neatly inside a soft slightly sweet brioche bun for pure eating pleasure.
Pink Pepper Pork Burger
Ingredients
Burger
- 1 brioche bun
- 150 g 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
- 100 gm 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.
