BEEF AND PORK RASHER BURGERS
- 400 g lean beef mince
- 200 g boneless pork rashers, chopped into small cubes
- 1 red onion, finely chopped
- 2 slices of white bread, toasted and crumbed in the food processor
- 1 egg
- 2 tablespoons balsamic vinegar reduction
- 10 ml mixed herbs
- salt and black pepper
- 100 g mozzarella cheese, sliced into 6 thick slices
- To serve:
- bread rolls
Fry the onion and the pork rasher cubes in a bit of oil until the onion is translucent.
Mix all the other ingredients (except for the cheese) together and add the pork and onion mixture. Make sure it has cooled down a bit, otherwise it will cook the egg.
Form six equally sized patties and place it on an oven tray. Top with the mozzarella and place the tray in a preheated oven (180 °C, conventional or 160 °C, fan) for around 20 minutes till the patties are to your taste and the cheese melted.
Mix all the other ingredients (except for the cheese) together and add the pork and onion mixture. Make sure it has cooled down a bit, otherwise it will cook the egg.
Form six equally sized patties and place it on an oven tray. Top with the mozzarella and place the tray in a preheated oven (180 °C, conventional or 160 °C, fan) for around 20 minutes till the patties are to your taste and the cheese melted.
Note:
The patties will be medium-rare to medium, make sure you use good quality beef mince.
Cut the bread rolls in halve, but not right through. Butter the bread rolls, place a patty on each roll and serve.
Photo and recipe: Zita Harber
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