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Pork & chilli cheese burgers with sauerkraut
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500g pack lean British pork mince
1 onion, coarsely grated
1 apple (such as Royal Gala),peeled and coarsely grated
1⁄4 whole nutmeg, finely grated
3 tbsp mayonnaise
2 tbsp tomato ketchup
3 pickled cornichons and
3 small onions from a jar, all finely chopped
1⁄2 tbsp olive oil
8 slices Emmi Funky Chili Raclette
4 wholemeal seeded rolls
60g pea shoots and baby leaves
4 heaped tbsp sauerkraut
1.Put the pork, onion, apple and nutmeg in a mixing bowl. Season and mix with your hands, then shape into 4 even patties, pressing them out to a thickness of 2 1⁄2cm; set aside.
2. For the sauce, mix together the mayonnaise and ketchup with the cornichons and onions; set aside. Heat a large frying pan over a medium-high heat. Brush the burgers all over with the oil and fry for 5-6 minutes on each side, until fully cooked, there is no pink meat and the juices run clear.
Top each with 2 slices of cheese, cover the pan with a large lid and cook for 2 minutes until the cheese has melted.
3. Split open the rolls and spread the bases with the sauce. Top with the salad leaves, pork burgers, a good heap of sauerkraut and the bun lids. Serve immediately.
If you wish, you could swap the pork mince for turkey thigh mince. And if you’re not a fan of chilli, classic raclette slices are also available.
And to drink...
Smooth, fragrant, pure and refreshing, Kendermanns Special Edition Riesling, Germany (75cl) is specially selected and blended each year by our buyer.
Typical values per serving:
This recipe was first published in Tue Jun 01 08:50:32 BST 2021.