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Pork & Pear Burger with Kale & Potato Skin Chips
Pork & Pear Burger with Kale & Potato Skin Chips

On a bed of rocket and baby spinach, a #JustDelicious pan-fried thyme and gorgonzola cheese burger is topped with thin slices of caramelised pear followed by a dollop of zesty mayonnaise and served with salty-sweet crispy kale and potato skin chips.

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Serves: 4

Ingredients:

 

1 kg

Pork Mince

30 ml

thyme

80 g

Gorgonzola cheese, grated

 

salt and pepper

 

olive oil

Pears

 

2

pears

80 ml

vinegar

80 ml

castor sugar

30 ml

fresh sage

Kale and potato skin chips

 

4

potatoes, peeled for skins

1 bunch

kale

30 ml

ginger powder

10 ml

rosemary, chopped

10 ml

castor sugar

10 ml

salt

Dressing

 

125 ml

mayonnaise

1

lemon, zest and juice

Assembly

 

handful

fresh rocket

handful

baby spinach

Method:

Burger Pattie

  • In a mixing bowl combine the pork mince, thyme, Gorgonzola, salt and pepper and mix well.

  • Form 250g patties. Dress with olive oil and fry in a well heated pan until cooked to your preference.

Pears

  • Slice pears in thin slices, dress with vinegar and sugar.

  • In a griddle pan, fry pears with sage over medium heat until caramelised.

Kale and potato skin chips

  • In a shallow pan over medium heat, fry the potato skins until crispy and remove.

  • In a shallow pan over medium heat, fry kale until crispy, remove and drain on kitchen towel.

  • In a mixing bowl mix together ginger, rosemary, salt and castor sugar and use to season kale and potato skins.

Mayo Dressing

  • Mix the mayonnaise, lemon zest and lemon juice.

Assembly

  • Start with rocket and baby spinach, then continue by layering the burger with a layer of pears, pork patty and finish with the mayonnaise dressing, serve with kale and potato skin chips.

 
Recipe Meal Types: - Mother's Day Special - Lunch Box - Lunch - Entertaining - Dinner
The following product can be used with this recipe:
Available at Eskort Butcheries

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