2. Recipes & Cooking Tips, Katrina Meynink recipe, Pork Recipes
SMOKEY PORK BURGERS WITH PABLANO CREMA
SMOKEY PORK BURGERS
with pablano crema
KATRINA MEYNINK
Oh hey chipotle, move on. Your time in the sun is done while we give your cousin the pablano some well-deserved airtime. Its smokier, sexier and give of the most glorious round muted heat making it perfect for these pork burgers. Just to add to your chilli thesaurus, when dried pablano is referred to as ancho chilli. A wee tip if ingredient sourcing is on your radar.
I’m going to get on my soapbox for a wee moment. Do NOT add breadcrumbs to your burger patty. One large egg yolk and some kneading with your hands will do all the binding and stability giving your burger needs. All it does is dilute the epic taste and no one wants that. Ok rant over.
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PORK MINCE - FREE RANGE
$10.00 – $40.00
INGREDIENTS
pork burgers
800g pork mince
1 red onion, peeled, finely diced
½ bunch coriander leaves, finely chopped
4 cloves garlic, crushed
1 ½ tbsp ancho chilli powder
1 egg yolk
4 tbsp olive oil
pablano crema
½ cup kewpie mayo
1 tsp honey
zest of 1 lime
½ tbsp ancho chilli powder
2 tbsp buttermilk
To serve
warmed brioche buns
lettuce
sliced jalapeno
sliced Monterey jack cheese or cheese of your choice
salted potato crisps
napkins (-:
Method
Preheat oven to 180C.
For the pablano crema, add all ingredients to a bowl and whisk with a fork to combine. Set aside until ready to serve or refrigerate if prepping ahead.
Add all the ingredients for the burgers to a bowl. Season with sea salt flakes. Using your hands thoroughly incorporate until the mixture is well combined. Form into 6-8 patties.
Place a frying pan over medium heat. Add the olive oil, and once hot, add the burgers and turn the heat to low. Let sit uninterrupted for a few minutes before gently flipping the burgers. Top with the cheese and let sit again uninterrupted for two minutes before popping into the oven. Cook for 10-12 minutes (this may vary slightly depending on how thick you made your patties) until just cooked through and the cheese has melted.
To assemble, spread the pablano crema over the base of a brioche bun. Top with the burger, lettuce, jalapeno slices and crisps. Add another drizzle of crema if you like to keep things saucy. Who doesn’t like to keep things saucey??? Top with the bun and repeat with remaining buns and ingredients.
Serve immediately, with napkins.
