Gin and garlic pork burger

By Drum Digital
26 February 2019


Preparation: 20 min | Cooking: 15 min | Serves 4

Fresh burger buns, buttered and toasted. Top the base with fresh lettuce and a rosemary and sage sautéed onion and butternut mixture, followed by thin slices of #JustDelicious butter-fried pork neck layered with a rich, creamy gin and garlic sauce between each slice. Cover with the top of the toasted bun and serve.


Pork burger

1kg Eskort Pork Neck Roast

4 burger buns

45ml (3T) olive oil

10ml (2t) salt and pepper

45ml (3T) butter

15ml (1T) rosemary, chopped

15ml (1T) sage

1 onion, sliced into rings

250ml (1c) butternut, grated

red lettuce

Garlic and gin sauce

30ml (2T) olive oil

4 garlic cloves, chopped

10ml (2t) salt and pepper

65ml (¼c) gin

375ml (1½c) heavy cream



Pork burger

  • Slice the pork neck into thin (about 1 cm thick) steaks, dress with olive oil and season with salt and pepper.
  • Fry the steaks in a frying pan over a high heat for 4 minutes each side and add some butter when turning. Remove the steaks from the pan.
  • In the same pan, add the rosemary, sage, onion rings and butternut. Cook until the onions are glossy, then set aside.

Garlic and gin sauce

  • Heat a saucepan over medium heat, add the olive oil, garlic, salt and pepper and fry until the garlic is golden.
  • Add the gin and allow to simmer for 30 seconds before adding the cream. Simmer until the sauce has thickened.
  • Butter the buns, add the red lettuce and top with the onions and butternut mixture.
  • Add three to four slices of the pork, adding gin sauce between each slice.

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