Recipes

Crushed pork and pineapple burger with chilli mayo and shredded slaw

Nico Reynolds's pork and pineapple burger

Nico Reynolds
Wed Jun 15 2022 - 11:33
Serves: 0
Course: Main Course
Cooking Time: 40 mins
Ingredients
  • For the burger:
  • 500g pork mince (10%-15% fat)
  • 4 sausages, skins removed
  • 1tsp chilli flakes (more or less depending on your tastes)
  • 1tbsp yellow mustard seeds
  • 2tbsp coriander seeds
  • 4 cloves of garlic, grated
  • Big knob of unsalted butter
  • Handful of fresh breadcrumbs
  • 6 scallions, separated into white part and green ends
  • Zest of 1 lime
  • Salt and freshly ground black pepper
  • For the chilli mayo slaw:
  • Hot sauce, to your taste
  • 3tbsp mayo
  • 1tbsp Dijon mustard
  • Zest and juice of 2 limes
  • 2 carrots
  • 1 small head of red cabbage
  • To serve:
  • 1 small pineapple or 1 can of tinned pineapple (pat the slices dry before seasoning)
  • Brown sugar
  • Brioche buns

For the burger

1 Toast the chilli flakes, mustard and coriander seeds in a dry pan until fragrant. Crush in a pestle and mortar.

2 Finely slice the white part of the spring onion, reserving the greens for your slaw.

3 Place the pork mince, sausage meat, breadcrumbs, grated garlic, lime zest, butter, sliced spring onion and as much of the spice mix as you like into a large bowl. Season well with salt and pepper and mix to thoroughly combine.

4 Shape the meat into evenly sized patties about the thickness of your finger to ensure they cook evenly on the grill. Refrigerate for 30 minutes.

5 When ready, grill over a medium heat for 10-15 minutes on each side or until cooked through.

For the chilli mayo slaw

1 Finely slice the spring onion greens set aside from your burger.

2 In a small bowl, mix together the hot sauce, mayo, mustard and scallions.

3 Using a grater, shred the cabbage and carrot into a large bowl.

4 Add the lime juice and a good pinch of salt to the cabbage and carrot and mix to combine – leave to soften for five minutes.

5 Mix in the chilli mayo, making sure to reserve some for later.

For the pineapple

1 If using a whole pineapple, cut into quarters and remove the woody core.

2 Brush the pineapple with some oil and sprinkle with the brown sugar and a crack of black pepper.

3 Grill the pineapple over a high heat until the sugar has caramelised - be careful not to burn it.

4 Carefully remove the pineapple skin and roughly chop the flesh.

To serve

1 Gently toast the bun.

2 Spread some of your reserved chilli mayo on the bottom bun.

3 Then add the caramelised pineapple, burger and finally top with the slaw.

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