PORK BURGERS WITH SAUERKRAUT, APPLE SALAD AND VEGETABLE CRISPS
Recipe Raphaella Frame-tolmie
for the barbeque sauce
1 cup tomato sauce ¼ cup red-wine vinegar ¼ cup sticky brown sugar 1T soy sauce 1T Worcestershire sauce 1T dark rum (optional) 2T mustard 1T ground ginger 1T garlic powder 1T vegetable oil ½T smoked paprika
for the patties
500g pork mince 1 red onion, finely chopped salt and milled black pepper olive oil for frying
for the sauerkraut
1T olive oil a small knob of butter 3 shallots, sliced 1 medium green
cabbage, shredded 1¼ cups apple-cider vinegar ½ cup apple cider ½ cup water 1T salt 1T caraway seeds
for the apple salad
1 Golden Delicious apple,
thinly sliced and quartered 2 Pink Lady apples, thinly
sliced and quartered 1 pear, thinly sliced
and quartered 3 celery sticks, thinly sliced a small handful of raisins ½ cup pecan nuts,
roughly chopped ¾ cup mayonnaise ¼ cup plain yoghurt 2T fresh lemon juice a pinch of sugar salt and milled black pepper
4 large onion rolls vegetable crisps, to serve
To make the barbeque sauce, combine all the sauce ingredients in a pot over medium heat. Bring to a simmer and allow to cook for about five minutes. Remove from the stove and set aside to cool.
Combine the pork mince, onion and half a cup of the barbeque sauce in a bowl. Season with salt and pepper, and mix with a fork until combined, taking care not to overmix. Divide the mixture into four equal portions, and roll each one into a meatball, flattening to form a patty. Place the patties on a baking tray and refrigerate for about an hour.
Heat the olive oil and butter in a saucepan over medium heat and sauté the shallots until soft and translucent. Add the cabbage, vinegar, cider, water, salt and caraway seeds, and bring to the boil. Reduce the heat to a simmer and cover. Cook for 30 to 40 minutes until the cabbage is tender. Add a little more cider or water if necessary. Remove the sauerkraut from the stove and set aside.
To make the apple salad, combine the fruit, celery, raisins and pecan nuts in a large bowl. Whisk the remaining ingredients together, pour it over the salad and toss to coat. Refrigerate until ready to serve.
Heat a generous glug of olive oil in a large griddle or frying pan over medium heat. Cook the pork patties for four minutes without turning them over. Flip each one over and cook for a further five minutes, or to preferred wellness. Allow the patties to rest for a few minutes before serving.
Halve the onion rolls and lightly toast the cut sides in a dry frying pan. Serve the pork patties in the rolls topped with sauerkraut, and the apple salad and vegetable crisps on the side.