What better way to combine the beginning of this Summer and the festive season together than making a Crumbed Pork Burger with Spicy Mayonnaise and Apple. This fresh and delicious tasting burger it’s perfect to accompany with a cold beverage at sunset. Courtesy of Clubs Queensland. Download the recipe HERE.
- 4 x 160g skinless, boneless rib chops
- 2 free range eggs, 1 whole and 1 yolk
- Splash milk
- Flour for crumbing
- Salt & pepper to taste
- Panko breadcrumbs for crumbing
- Olive oil for frying
- 4 Fresh AF sesame burger buns
- 50g butter
- 8 large rocket leaves
- 1 head raddichio, shredded
- ½ apple, cut into matchsticks
- 1 cup mayonnaise
- 1 tbsp tomato sauce
- 1 tbsp espelette pepper
- 1 lemon
- Salt and pepper
Method (For the pork)
Bat the chop steaks out using a meat mallet. This will also tenderise. Get to approx half a centimetre thick.
Season the steaks, pass through the flour and shake off excess. Pass through the egg and milk, mixed well.
Press crumbs liberally onto pork steaks and allow to set in the fridge for minimum 1 hour. Shallow fry in the oil until golden and lift out onto paper towel.
Season with flake salt and pepper, drizzle with lemon juice.
Method (For the garnish)
Combine mayonnaise, ketchup, espelette and some lemon juice, mix well and season to taste.
Cut and butter the insides of the buns.
Place cut side down on a flat grill and toast until golden and the top of the burger is soft.
Toss the radicchio and apple together and season with a pinch of salt, some lemon juice.
Dress the rocket with olive oil, lemon juice and seasoning.
Place bun bottoms on your plates. Drizzle with some spicy mayonnaise.
Top with rocket leaves.
Place crumbed pork on top.
Then layer raddichio, apple salad on top.
Drizzle with spicy mayonnaise and put bun top on lightly.