Smoky Pork Burgers
with Rustic Wedges and Peanutty Carrot Slaw
Sausages are a lazy cook's best friend. Take off their skins and you have ready-seasoned meat that's good for all sorts of things. Break it up into mince and use as the basis of a pasta sauce or roll it into meatballs (cheatballs!). In this recipe it makes a banger of a burger. Popping a lid on the pan while you cook them (see the tip in Step 6) keeps everything super juicy and gives you perfectly melted cheese.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Potato
1
Smoked Paprika
500
Pork Sausage
(Contains Sulphites, Cereals containing gluten)
20
Panko Breadcrumbs
(Contains Cereals containing gluten)
4
Carrot
1
Coriander
2
Red Wine Vinegar
(Contains Sulphites)
25
Salted Peanuts
(Contains Peanut May contain Nuts)
4
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
60
Mature Cheddar Cheese
(Contains Milk)
2
Baby Gem Lettuce
Nutritional information
Utensils
Instructions
Preheat your oven to 220 degrees. Chop the potato into wedges roughly the thickness of your index finger (no need to peel!). Spread them out on a large baking tray and drizzle over a little olive oil. Season with a pinch of salt and the smoked paprika. Toss to make sure they are evenly coated then pop the wedges on the top shelf of your oven. Cook until crispy, around 25 mins.
Slit the sausage lengthways, squeeze the meat into a bowl and discard the skin. Mix in the breadcrumbs with your hands then form into 2cm thick burgers (one per person). Tip: Make them thinner than you want the final burgers to be as they will plump up as you cook them. Wash your hands well before moving on to the next step.
Peel the carrot and coarsely grate into a mixing bowl. Roughly chop the coriander and add it to the carrot. Dress with the red wine vinegar, a splash of olive oil and the peanuts. Taste and add salt and some black pepper if necessary.
Cut the brioche buns in half. Put a frying pan on medium-high heat. Toast the buns in the pan for a couple of minutes on each side and then remove. Keep your pan.
Heat a splash of olive oil in the (now empty) pan. Once the oil is hot, add the burgers. Cook for 6-7 mins on each side until brown and cooked through. Tip: The burgers are cooked when they are no longer pink in the middle. Top them with a good grating of cheddar cheese for the last 2 mins of cooking. Tip: Add a splash of water to the pan and pop on a lid (or cover with a plate) to melt the cheese and keep everything juicy!
Remove the root and separate the baby gem lettuce leaves. Drizzle over a little olive oil and season with a pinch of salt. Place a burger on the base of each bun and pop on a few lettuce leaves followed by the bun top. Serve with the potato wedges and some slaw on the side.
