Pork & Black Pudding Burger

Ingredients

• 600 gPork mince
• 200 gClonakilty black pudding
• 1Apple
• 1Beetroot, peeled
• 4Burger buns
• 4Eggs
• 4 tbspMayonnaise or aioli
• 4 tbspTomato chilli jam
• To tasteSalt
• A littleOil, for the pork
• 1 tsp, plus a knobOil and butter, for frying the eggs

Instructions

1. 1

   Prepare the jam

   If making your own tomato jam, prepare it using the recipe's linked instructions.

2. 2

   Shape the pork

   Season the pork mince with salt and shape it into 4 balls of 150 g each.

3. 3

   Slice the pudding

   Cut the black pudding into 12 equal slices.

4. 4

   Cut the slaw

   Cut the apple and beetroot into matchsticks by slicing them thinly, then cutting those slices into strips.

5. 5

   Smash the burgers

   Heat a cast-iron pan until smoking hot and add a little oil. Put a pork ball in the pan and press it firmly with a heavy weight, such as a small saucepan. Cook for 3 minutes, flip, then cook for another 2 minutes.

6. 6

   Fry the pudding

   Meanwhile, cook the black pudding in a frying pan over medium heat for 2 minutes on each side, until crisp.

7. 7

   Fry the eggs

   Fry the eggs in a frying pan with a knob of butter and 1 tsp oil.

8. 8

   Toast the buns

   Toast the burger buns.

9. 9

   Add the mayonnaise

   Spread 1 tbsp mayonnaise or aioli over the bottom of each bun.

10. 10

    Layer the slaw

    Add a handful of the apple and beetroot slaw to each bun.

11. 11

    Add pork and pudding

    Place a pork burger on each bun and top it with 3 slices of black pudding.

12. 12

    Finish and serve

    Top each burger with a fried egg and 1 tbsp tomato chilli jam.

What is a pork and black pudding burger?

This burger pairs a smashed pork patty with black pudding, a savoury sausage traditionally associated with Ireland and Britain. The Australian-style burger build makes room for a fried egg, a punchy jam and crisp slaw.

It is a contemporary mash-up rather than a traditional regional dish. The recipe works by balancing rich pork and pudding with fresh apple and beetroot, then adding sweet heat from the tomato chilli jam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 705 calories, 36g protein, 30g carbs, 48g fat.

The buns and apple provide most of the carbohydrates, while pork, black pudding and eggs contribute protein. The pork, pudding, mayonnaise or aioli, egg and cooking fats account for much of the fat. Pair a burger with a simple green salad or extra vegetables to round out the plate.

Choose the right ingredients

Pork mince: the recipe divides 600 g into four 150 g balls. Season before shaping, and handle the mince gently so the patties are not packed too firmly.

Black pudding: cut the 200 g piece into 12 even slices so each burger can get three. Its savoury flavour stands up to the pork and egg.

Apple and beetroot: thin slices cut into matchsticks make a crisp, fresh topping. Use a firm apple so the strips hold their shape.

Get the smash right

A very hot cast-iron pan and a firm press help the pork spread into a thin patty. Use a heavy weight, such as a small saucepan, and press the ball down hard as directed.

Cook for 3 minutes before flipping, then give the other side 2 minutes. The method relies on a hot pan, so have the buns and toppings ready before the pork goes in.

Cook the toppings separately

Black pudding: fry it over medium heat for 2 minutes per side, until crisp. Keeping it separate from the pork lets it brown without crowding the burger pan.

Eggs: fry them with a knob of butter and 1 tsp oil. Take care when adding them to the hot pan and cook to your preferred yolk texture.

Keep the slaw crisp

Cut the apple and beetroot into thin slices first, then slice those into matchsticks. Aim for pieces that are easy to bite through, rather than thick chunks.

Add the slaw to the buns just before assembly. That keeps the fresh topping distinct from the warm patty and crisp pudding.

Build and serve

Spread 1 tbsp mayonnaise or aioli on each bottom bun, then add a handful of slaw. Follow with the pork patty and three slices of black pudding.

Finish with a fried egg and 1 tbsp tomato chilli jam on each burger. Serve straight away, while the buns are toasted and the hot layers are freshly cooked.

Recipe notes & tips

• Cut the apple and beetroot into fine matchsticks for a slaw that is easy to eat in the burger.
• Have the pudding, eggs and buns ready before cooking the pork, as the patties cook quickly.
• Use a heavy, heat-safe object to press the pork firmly in the pan.
• Fry the black pudding over medium heat so it can crisp without scorching.
• Toast the buns shortly before assembly so they are still warm when served.

Variations

• Extra heat: Choose a hotter tomato chilli jam if you want more spice.
• Milder topping: Use plain tomato jam in place of chilli jam.
• Tangy slaw: Add a little vinegar to the apple and beetroot just before serving.
• Different greens: Add a few lettuce leaves beneath the slaw for extra crunch.
• Runny yolk: Fry the eggs until the whites are set while keeping the yolks soft.

Common mistakes to avoid

• Overworking the mince: Shape the pork gently so the patties are not packed too tightly.
• A cool pan: Wait until the cast-iron pan is smoking hot before adding the pork.
• Uneven pudding slices: Cut the black pudding into 12 equal pieces so they cook evenly.
• Thick slaw strips: Slice the apple and beetroot thinly before cutting them into matchsticks.
• Assembling too early: Build the burgers just before serving to keep the buns and slaw from becoming soggy.

How to store

Store leftover cooked components separately in covered containers in the fridge and use within 2 days. Reheat the pork and black pudding in a pan until hot throughout, and fry fresh eggs and toast the buns for serving; the apple and beetroot are best freshly cut.

Frequently asked questions