Hamburguesa de cerdo y morcilla

Ingredientes

• 600 g Pork mince
• 200 g Clonakilty Black Pudding
• 1 Apple
• 1 Beetroot (peeled)
• 4 Burger buns
• 4 Eggs
• 4 tbsp Mayonnaise/Aioli
• 4 tbsp Tomato chili jam
• Salt

Preparación

1. 1

   Make tomato jam if using - see link in the recipe

2. 2

   Season & form 4 x 150g balls with your pork mince.

3. 3

   Slice the black pudding into 12 equal sized slices

4. 4

   Chop the apple & beetroot into matchsticks – thin slices and then slice the slices again *see tips*

5. 5

   Heat a castiiron pan until its smoking hot, add a little oil and place the pork ball into pan. Using a heavy weight (a small saucepan will do) push down on the burger hard to “smash it”. Cook for 3 minutes, flip and cook for a further 2 minutes

6. 6

   Meanwhile, fry the black pudding on a medium heat for 2 mins per side until crispy

7. 7

   Fry the eggs in a frying pan with a knob of butter and 1 tsp oil *see tips*

8. 8

   Toast your buns ?

9. 9

   --- Assembly ---

10. 10

    Place a 1 tbsp of mayo/aioli on the bottom bun

11. 11

    Add a handful of apple/beet slaw on top

12. 12

    Place pork burger on top and 3 slices of black pudding

13. 13

    Top with fried egg and a tbsp tomato/chili jam