If you love great burgers, you’re in for a treat. Making patties out of great quality pork mince results in a much softer patty than ground beef, delivering a really awesome texture that’s almost marrow-like. They’re seasoned with smoked paprika and ginger, paired with a slice of grilled fresh pineapple and topped with a dollop of creamy coriander mayo. Add some crispy iceberg lettuce and a buttery, golden, toasted sesame bun. This might be one of the best tasting burgers I’ve ever made.
This recipe is the last in a series of six that I’ve developed in association with Pork 360. It’s a quality assurance and traceability certification – a guarantee to both the consumer and retailing sector that the producer has a consistent production process that complies with minimum standards and ensures high-quality pork. The Pork 360 projects takes place under the guidance of the South African Pork Producers Association (SAPPO). Watch their video for more info.
In a nutshell: it’s pork you can trust!
You will find all of the listed ingredients at your local Food Lover’s Market. Look out for the Pork 360 mark/logo on the pork products.
Ingredients: (makes 4)
- 600-700 g pork mince
- salt & pepper
- 5 ml smoked paprika
- 15 ml fresh ginger, finely grated
- 1/2 small onion, coarsely grated
- for the herb mayo:
- 1 cup creamy mayonnaise
- a handful fresh coriander, finely chopped
- a squirt lemon juice
- 4 sesame burger buns, halved and buttered
- 4 large iceberg lettuce leaves, washed & drained
- 30 ml olive oil
- 4 slices fresh pineapple
- For the patties: In a mixing bowl, add the pork and season generously with salt & freshly ground black pepper. Add the smoked paprika, ginger and onion and mix well using clean hands (or a fork, if you prefer). Divide the mixture into four and shape into flat disks. I like placing them on pieces of grease-proof baking paper for an easy transfer to the pan later. Always remember that meat will shrink and pulls to its center in the pan, so make each pattie a little wider and flatter than you think you should. Set aside.
- For the herb mayo: mix the mayonnaise, coriander and lemon juice together with a fork (for a smooth result, process in a food processor). Set aside.
- Toast the buttered insides of the buns in a hot pan until golden and crunchy. Transfer to plates, then top the bottom halves with lettuce.
- Add olive oil to the hot pan and fry the patties on both sides until golden brown and cooked. Remove from the pan to rest while you fry the pineapple.
- In the same pan, quickly fry the pineapple slices in a very hot pan until charred on either side.
- Place the rested patties on top of the lettuce, then top with a slice of fried pineapple and a dollop of herb mayo. Place the sesame bun halves on top. Serve immediately with or without fries.
Note: the patties firm up quite a bit when cooked, so don’t worry about adding an egg to the mixture – it’s not needed.