Publications
Bacon-and-onion relish
- 3 onions, halved and thinly sliced
- 30ml olive oil
- 300ml warm water
- 200g bacon bits
- 30ml brown sugar
- 60ml vinegar
Burger patties
- 500g fresh pork mince
- 5ml each cumin, coriander and smoked paprika
- salt and pepper to taste
- 125ml panko (see tip)
- 15ml tomato paste
- 1 green apple, grated
- 1 small onion, chopped
- 1 clove garlic, chopped
- 8 slices of cheese
Tip: Panko is a Japanese-style breadcrumb (panko means ‘bread’ in Japanese). It has a light flaky texture, rather than crumbly, and absorbs less oil than regular breadcrumbs when fried. To make your own dried breadcrumbs for this recipe, toast 4 slices of day-old white or brown bread, cut off the crusts and process in your blender.
Tasty sides
- 4 burger buns, sliced in half
- mayonnaise, mustard or tomato sauce
- juicy lettuce leaves
- 1–2 ripe tomatoes, sliced
- 8 gherkins, thinly sliced
Make the relish
1. Heat the olive oil in a pan and add the onions and water. Cook gently until the onions are translucent and the water has evaporated.
2. Add the bacon to the pan and fry with the boiled onions until caramelised (you can also fry the bacon separately and add it to the browned onions at this stage).
3. Add the sugar to the onion mixture and stir until dissolved. Add the vinegar, and salt and pepper to taste, and cook until the relish is thick and deliciously syrupy.
Make the burger patties
1. Flatten the mince in a deep plate and season with the spices, salt and pepper to taste. Then add the panko, tomato paste, apple, onion and garlic. Gently mix until just combined. Do not overmix.
2. Divide the mince mixture into 4 or 5 equal-sized meatballs and gently flatten to form patties (keep the size of your burger buns in mind).
3. Shallow-fry the patties in oil until golden-brown on both sides. Regulate the heat and continue frying until just cooked, but still juicy. Use a lid to facilitate cooking, if you prefer.
Tip: Panko is a Japanese-style breadcrumb (panko means ‘bread’ in Japanese). It has a light flaky texture, rather than crumbly, and absorbs less oil than regular breadcrumbs when fried. To make your own dried breadcrumbs for this recipe, toast 4 slices of day-old white or brown bread, cut off the crusts and process in your blender.
Tip: If you’re keen on a cheesy burger, add two slices of cheese to each patty and cover with a lid so the cheese melts.
Build the burgers!
1. Lightly toast the burger buns and spread with your favourite mayonnaise, mustard or tomato sauce. Generously top with fresh lettuce, ripe tomato slices (remember to season) and pickles, followed by the piping-hot patties.
2. Finish with the tangy bacon-and-onion relish and pop the burger bun ‘lid’ on top. Tuck in!
Saucy pork meatballs
You can also turn the versatile pork burger mixture into delicious meatballs for a quick family meal!
Serves 4
Preparation time: 20 minutes
Cooking time: 15 minutes
- 500g fresh pork mince
- 5ml each cumin, coriander and smoked paprika
- salt and pepper to taste
- 125ml panko
- 15ml tomato paste
- 1 green apple, grated
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 tin (400g) tomato, onion and herb braai relish
- fresh basil
- 125ml freshly grated Parmesan
- pasta or mashed potato to serve
1. Flatten the mince in a deep plate and season with the spices, salt and pepper to taste. Then add the panko, tomato paste, apple, onion and garlic. Gently mix until just combined. Do not overmix.
2. Divide the mince mixture into 16 small meatballs.
3. Shallow-fry the meatballs in a little oil until they’re golden-brown all over and hold their shape. Add 1 tin of braai relish to the pan and cook covered for about 8 minutes or until the meatballs are cooked through but still juicy. Season to taste with salt and freshly ground black pepper and serve with fresh basil and lots of freshly grated Parmesan on your choice of pasta or mashed potato for a quick, delicious family meal.
