Pork Apple Burgers With Pickled Red Cabbage Recipes

DANISH MEATBALL BURGERS WITH PICKLED RED CABBAGE

Steps:

• Make the pickled cabbage: Combine the vinegar, sugar and 1 teaspoon salt in a medium saucepan. Add the cabbage and bring to a boil. Reduce the heat; simmer until the cabbage is brightly colored and tender, about 30 minutes. Remove from the heat; stir in the jam.
• Meanwhile, make the remoulade: Mix the mayonnaise, mustard, relish, capers, curry powder, turmeric and 1 teaspoon minced onion in a small bowl (reserve the remaining onion). Refrigerate until ready to use.
• Make the patties: Combine the beef, half-and-half, breadcrumbs, nutmeg, remaining minced onion, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and combine with your hands. Form the mixture into six 3/4-inch-thick patties.
• Heat 1 tablespoon olive oil in a cast-iron skillet over high heat. Add 3 patties to the skillet; cook until browned, 4 minutes. Flip and cook until cooked through, about 5 more minutes. Top each burger with a slice of cheese; cover and cook until melted, 1 minute. Transfer to a plate and repeat with the remaining 1 tablespoon olive oil, burger patties and cheese. Spread the remoulade on the top buns. Sandwich with the burgers and pickled cabbage.

PICKLED RED CABBAGE WITH CRANBERRIES AND APPLE

Steps:

• In a large saute pan, heat the olive oil and saute the red onions with the apples until they are slightly golden, about 5 minutes. Add the red cabbage, season with salt and saute until the cabbage begins to wilt, 5 to 10 minutes. Add the cranberries, sugar and vinegar and cook until the juices reduce and the cabbage looks glossy, about 15 minutes. Chill the cabbage and cranberry mixture overnight. It can be served both warm or cool, according to one's taste.

APPLE 'N' PORK BURGERS

Steps:

• In a small bowl, combine the first six ingredients. Crumble pork over mixture; mix well. Shape into two patties. , Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Top with cheese. Grill 1-2 minutes longer or until cheese is melted. , Serve on buns with lettuce, tomato, avocado, mustard and mayonnaise if desired.

PORK APPLE BURGERS

Steps:

• Preheat grill for medium-high heat.
• In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. If too dry, add some juice from the can of pineapple slices. Form into eight patties.
• Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices.

PORK & APPLE BURGERS WITH PICKLED RED CABBAGE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir through the grated apple and sage, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins or until golden and cooked through.
• Meanwhile, mix the vinegar and sugar together with some seasoning. Stir to dissolve the sugar before stirring in the onion, cabbage and mustard. Leave to stand and soften while the burgers finish cooking. Place a burger in each roll and top with some pickled cabbage, serving any extra on the side.

RED CABBAGE WITH APPLES

Steps:

• In a large skillet, saute onion in butter until golden and tender. Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for about 1 hour or until cabbage and apples are tender and the liquid is reduced. Sprinkle with bacon and parsley if desired.

PORK & APPLE BURGERS

Steps:

• Place mincemeat in a bowl.
• Finely chop bread int breadcrumbs using mini chopper and add to pork.
• Finely chop onion and add to bowl.
• Shake of Lea & Perrins into bowl.
• Salt and black pepper to season.
• Mix all ingredients by hand and shape into patties then cook in olive oiled pan under reasonable heat to brown. Then lower heat to cook through for about 15 / 20 mins, turning occasionly .

PORK AND APPLE BURGER

Steps:

• Prep and roast the potatoes: preheat oven to 400. Strip the rosemary off the stems and finely chop the leaves. Cut the potatoes into 1/2 inch wedges ( like steak fries). Toss the potatoes o a baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Place in oven for 25-30 minutes, tossing halfway through cooking.
• Form the patties: Halve and core the apple. Grate one apple half into the middle of a paper towel. Squeeze out any excess liquid. In a medium bowl, combine the grated apple, pork, ad 1 teaspoon chopped rosemary, then season generously wit salt (we used 1/2 teaspoon kosher salt) and pepper. Thoroughly combine the mixture with your hands, then form two patties.
• Cook the burgers: Heat a drizzle of olive oil in a large pan over medium high heat. Add the patties to the pan ad cook for 4-5 minutes per side until cooked through.
• Toast the buns: Meanwhile, split the brioche rolls apart and toast in the oven for 3-5 minutes.
• Make the salad: Thinly slice remaining apple. Toss the spring mix and sliced apple in a medium bowl with a drizzle of olive oil and balsamic vinegar. Season with salt and pepper.

PORK & APPLE BURGERS WITH PICKLED RED CABBAGE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir through the grated apple and sage, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins or until golden and cooked through.
• Meanwhile, mix the vinegar and sugar together with some seasoning. Stir to dissolve the sugar before stirring in the onion, cabbage and mustard. Leave to stand and soften while the burgers finish cooking. Place a burger in each roll and top with some pickled cabbage, serving any extra on the side.