Burgers
400g Minced pork
1 Small onion, finely diced
2 tsp Worchester sauce
Sea salt and pepper
Apple sauce
2 Apples, peeled and diced
25ml Cider vinegar
50g Sugar
25ml Water
Coleslaw
½ Red cabbage, sliced very finely
2 Carrots, peeled and grated
2 Apples, cut into very fine strips (julienne)
2 Spring onions, cut finely
2 tbsp Mayonnaise
1 tsp Whole grain mustard
4 Bread rolls
4 Slices of cheddar cheese (optional)
Serves
4
Preparation time
30 minutes
Cooking time
15 minutes
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Try this dish with a fresh and young South African Chenin Blanc. The fresh fruit and delicate floral aromas will follow through onto the palate with melon or apple, apricot, guava and pineapple flavours. All these fruity flavours on the palate will then be backed up by a firm, crisp acidity on the finish. Wine recommendations by Wines of South Africa |
- Start by lightly frying off the onions and then cool. Mix all the burger ingredients together and shape into four patties and then pop them back into the fridge while you make the rest of the accompaniments.
- For the apple sauce; mix all the ingredients together in a small saucepan and cook for around 15 minutes until they are soft and the vinegar has cooked out.
- For the coleslaw, simply mix all the ingredients together and set aside.
- Heat up a large frying pan and cook the burgers for 8 minutes on each side, until cooked throughout and lightly charred on the outside.
- Cut the rolls in half, spread with a little mustard and top with a burger, some cheese and the apple sauce.
- Finally serve with some coleslaw. If you feel that you need some chips with it, go for hand cut potato wedges, and leave the skin on as it adds fibre.
