Shared by tonihaig
You have your beef burgers, your bacon cheeseburgers and your hamburgers, all are great; but imagine a meat packed deluxe burger loaded with the flavours of smoky bacon, garlic, caramelised onions, creamy gouda cheese, Portobello mushrooms and a whole lotta pork! Fairly simple to make and very rewarding. Note that this method serves 5 hungry people, just multiply the amount of pork meat, bacon, pork mince and the burger buns to feed as many people as you need!
Rating
Difficult
Health Conscious
Preparation Time 25 minutes
Allergens Lactose
Cuisine German

Porkobello Burger

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Description

You have your beef burgers, your bacon cheeseburgers and your hamburgers, all are great; but imagine a meat packed deluxe burger loaded with the flavours of smoky bacon, garlic, caramelised onions, creamy gouda cheese, Portobello mushrooms and a whole lotta pork! Fairly simple to make and very rewarding. Note that this method serves 5 hungry people, just multiply the amount of pork meat, bacon, pork mince and the burger buns to feed as many people as you need!

Ingredients

  • 250g pork fat
  • 100g butter
  • 1 white onion
  • 5 teaspoons salt
  • 2 garlic cloves
  • 5 teaspoons pepper
  • 300g pork meat
  • 1 tin anchovies
  • 100g large Portobello mushrooms
  • 5 rashers of smoked bacon
  • 100g pork mince
  • 200g sliced Gouda cheese
  • 5 burger buns
  • 1 tablespoon vegetable oil

Instructions

To make the garnish to top the burger you melt the pork fat on a medium high heat pan to melt fully, then add the butter. Finely chop the onion and caramelise into the fat and butter for around 3 minutes. Press the garlic cloves and add them in, also with 2 teaspoons of salt and 2 teaspoons of pepper. Let it simmer for a while before adding a couple anchovies, the Portobello mushrooms and another teaspoon each of salt and pepper. Simmer and incorporate the flavours by stirring well, for 20 minutes.
Next up we make the burgers. Take the pork meat and season it with 2 teaspoons of salt and 2 teaspoons of pepper. Ground it up into 5 chunky sized burger patties then add to a pre-heated griller or shallow pan. Whilst cooking grill the pork mince and the bacon in separate pans.
Let the meats simmer for 5 minutes before turning them over to cook on the other side, now add the anchovy and Portobello garnish we cooked earlier, let all the flavours melt into and all over each burger, really let the tastes overwhelm the patties. Cook each of the meats for a further 5-7 minutes and add a slice of gouda cheese on top of each burger whilst grilling to allow the cheese to melt into the burger.
Toast 5 burger buns either in a frying pan or a toaster, even a grill will do. You know what to do next, grab a bun, add your pork patty, the pork mince and smoked crispy bacon, top with the garlicky, anchovy and Portobello garnish, add a chipotle or brown sauce and you've got yourself a mighty meaty treat!

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