The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pork burgers with pear relish and onion rings


You'll need

700 gm minced pork 2 cloves of garlic, finely chopped 2 golden shallots, finely chopped 2 tbsp olive oil 400 gm red cabbage, finely shredded 150 gm (½ cup) whole-egg mayonnaise 6 burger rolls, halved To serve: barbecue sauce   Pear relish 2 packham pears, halved, core removed and thinly sliced lengthways 2 cinnamon quills 4 cloves 110 gm (½ cup) golden caster sugar 60 ml (¼ cup) cider vinegar   Onion rings For deep-frying: vegetable oil 2 onions, cut into 5mm rings, separated 300 ml buttermilk 1½ cups fine yellow cornmeal

Method

  • 01
  • For pear relish, combine all ingredients in a saucepan and stir over low heat until sugar dissolves. Increase heat to medium and cook, stirring occasionally, for 20 minutes or until syrupy. Cool. Makes about 2 cups. Relish will keep, refrigerated in an airtight jar for up to 3 weeks.
  • 02
  • Combine pork, garlic and shallots in a large bowl, season with sea salt and freshly ground white pepper and mix until well combined. Using wet hands form into 6 patties and refrigerate for at least 30 minutes.
  • 03
  • For onion rings, heat oil in a deep-fryer to 180C. Double dip onion in buttermilk and cornmeal. Deep-fry for 1-2 minutes or until golden. Drain on an absorbent paper-lined plate and season to taste.
  • 04
  • Heat olive oil in a large frying pan, add patties and cook over medium-high heat for 4-5 minutes each side or until just cooked through. Combine cabbage and mayonnaise and season to taste. Toast cut side of buns, top with cabbage and patties, spoon over pear relish, sandwich and serve immediately with onion rings and barbecue sauce to the side.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Jan 2007

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×