Recipes

Pork and halloumi burgers

Samantha Evans Shauna Guinn
Sat Apr 30 2016 - 03:00
Serves: 0
Course: <course>
Cooking Time: 0 hr 20 mins
Ingredients
  • 3 banana shallots, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tsp groundnut oil, plus extra for frying and brushing
  • 2 tbsp Creole seasoning rub
  • One and a half tsp ground cumin
  • One and a half tsp ground coriander
  • 1kg minced pork shoulder
  • 3 rashers cooked bacon or any good streaky bacon, finely chopped
  • Small handful fresh thyme leaves
  • Small handful chopped flat-leaf parsley leaves
  • 1 tsp fine sea salt
  • 1 tsp freshly cracked black pepper
  • Half a tsp chilli powder
  • For the burger:
  • 6 Kaiser Rolls, or good brioche or burger buns, halved
  • 6 tbsp bacon jam (Ed Hick makes a good one, or use any relish)
  • 6 tbsp chilli jam (or relish)
  • 6 slices halloumi (about 250g packet)
  • 1 tbsp smoked paprika
  • Little Gem lettuce or fresh rocket
  • Freshly cracked black pepper, to taste
  • Creole seasoning rub
  • 5 tbsp paprika
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tbsp sea salt flakes
  • 1 tsp freshly cracked black pepper
  • 1 tsp dried basil
  • 1 tsp ground white pepper

To make the Creole rub: In a bowl, mix all the ingredients well. Optionally, put through a blender for an extra fine powder. Transfer the rub to a jar, or a shaker if using immediately. This makes a lot, so you can reuse it.

Gently fry the shallots and garlic in the oil for 5-7 minutes over medium heat, until softened. Turn the heat to low and stir through the Creole seasoning, cumin and coriander for 1-2 minutes. Cool to room temperature.

In a large bowl, using wet hands, combine the minced pork, bacon, fresh herbs, salt and pepper, chilli powder, and the cooled shallot mixture. Refrigerate for 1 hour.

Heat a dash of oil in a frying pan and add a small piece of burger mix. Fry over medium heat for a few minutes, until cooked, then taste and add more seasoning if necessary.

Form the meat mixture into six even-sized patties and press your thumb into the middle of each one to create a dimple. Place the patties on a plate, cover with cling film and refrigerate for 1 hour for the flavours to mature.

Set your grill up for direct heat but leave a ‘cool zone’ i.e. an area without coals. Toast the cut sides of the rolls so they are golden, around 15 seconds. Spread a tablespoon of bacon jam (or relish) on one half, and a tablespoon of chilli jam (or relish), on the other, and top with a handful of rocket or chopped lettuce.

Season both sides of the patties and cook for 3-5 minutes on the grates over the direct heat, then flip.

Make sure you get a good Mailliard reaction (chemical reaction between amino acids and sugars that gives a beautiful, chargrilled colour and flavour) before turning. They will take around 8-10 minutes to cook, but use your instant-read thermometer to ensure the middles reach 74°C/165°F.

As you flip your burgers, start grilling the halloumi. Brush each slice with a little oil and sprinkle on the smoked paprika. Grill for 1-2 minutes, until they have a golden, slightly charred texture. Rest the cooked burgers on the indirect side of your grill for about 5 minutes. Place each patty on top of the rocket, followed by grilled halloumi.

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