- 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 whole-egg mayonnaise (½ cup)
- 6 burger rolls, halved
- To serve: barbecue sauce
- 2 packham pears, halved, core removed and thinly sliced lengthways
- 2 cinnamon quills
- 4 cloves
- 110 gm golden caster sugar (½ cup)
- 60 ml cider vinegar (¼ cup)
- For deep-frying: vegetable oil
- 2 onions, cut into 5mm rings, separated
- 300 ml buttermilk
- 1½ cups fine yellow cornmeal
- 1For 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.
- 2Combine 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.
- 3For 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.
- 4Heat 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.
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