Pork and Mushroom Burger with Mustard Mayonnaise and Kerrymaid Original Slice



Standard Supplier 30th May 2017

Pork and Mushroom Burger with Mustard Mayonnaise and Kerrymaid Original Slice

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Pork and Mushroom Burger with Mustard Mayonnaise and Kerrymaid Original Slice recipe below, as tried and tested by professional chefs - Why not give it a try? - serves 4


  • Olive oil
  • 100g chestnut mushrooms, halved and thinly sliced
  • 1 banana shallot, finely sliced
  • 1 clove garlic, crushed
  • 400g coarse pork mince
  • 1dsp chopped sage
  • 8 slices Kerrymaid Original
  • 40g mayonnaise
  • 10g grain mustard
  • 4 large Gem lettuce leaves
  • 1 beef tomato, cut into 4 thick slices
  • 4 brioche burger buns, split open
  • Maldon sea salt and fresh ground black pepper


Sauté the mushrooms, shallot and garlic in a little olive oil over a moderate heat with a pinch of salt, cooking until all the moisture has been driven off, then increase the heat and caramelise the mix lightly. Adjust the seasoning and then chill the mix.
Season the pork mince with black pepper and the chopped sage, divide into four and roll into balls. Flatten the balls and press your thumb into the centre to create a cavity. Fill the cavities with the mushroom mix and fold the pork around the filling. Flatten into 10cm diameter patties and chill.
Season the burgers well with Maldon sea salt and then grill or fry the burgers until cooked through. Top with the Kerrymaid Original slices and allow to melt. Mix the mayonnaise and mustard together and spread onto the cut surfaces of the buns. Place a lettuce leaf and a slice of tomato on the bottom half of each bun and top with the burgers. Place the other half of the buns on top and serve.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you