Port Erin TT pork burgers
I made this dish for TT motorsport week on the Isle of Man. When we set up to cook by the harbour, in less than two minutes we were joined by bikers killing time and dodging the fog and rain showers. SERVES 4 PREP 35min COOK about 15min
FOR THE BURGERS
• 1kg pork mince
• 1 egg yolk
• 50g fresh breadcrumbs
• Sea salt and freshly ground black pepper
• 1-2tbsp olive oil
FOR THE SAUCE
• 2 Cox’s apples, diced
• 1 Bramley apple, diced
• 2tbsp gochujang chilli paste
FOR THE SALAD
• 1 red onion, finely sliced
• 2 sticks of celery, thinly sliced
• Small bunch of flat-leaf parsley, chopped
• 1 green chilli, diced
• 1 little gem lettuce, sliced
• 2tbsp mayonnaise
• Juice of 1 lemon
TO SERVE
• 4 brioche buns, halved
• 1-2tbsp olive oil
• A few walnuts, chopped
• 4 long cocktail sticks
1 Light your BBQ. When the coals are silvery in colour, it’s ready to cook on. Alternatively, heat a large flat griddle pan over a medium heat until hot.
2 Start by making the sauce. Set a flameproof non-stick saucepan on the BBQ or over a medium heat. When hot, add the apples, gochujang paste and 2tbsp of water and bring to the boil, then simmer for 2-3min. Remove from the heat and set aside.
3 For the burgers, mix the pork, egg
yolk, breadcrumbs and plenty of seasoning together in a large bowl. Roughly divide the mixture into 4 pieces, then shape each into a large burger and drizzle a little oil over each one. Place onto the BBQ or the hot griddle pan and cook for 4min, then flip over and cook for a further 4min.
4 Mix all the ingredients for the salad together in a large bowl and season well.
5 To serve, drizzle the cut-side of each brioche bun with a little oil and toast on the BBQ or griddle pan, cut-side down, until lightly toasted.
6 Spoon a little sauce onto the bottom of each brioche bun, place a burger on top and sprinkle with the chopped walnuts. Pile on the salad, pop the bun tops on and secure each with a cocktail stick.