- 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
Pork and Mushroom Burger with Mustard Mayonnaise and Kerrymaid Original Slice
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
Ingredients
Method
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.
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