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Pink Pepper Pork Burger
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Pink Pepper Pork Burger

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
Servings: 1

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.