Pork belly gives this amazing burger extra flavour, and it keeps the patty beautifully moist as it cooks.
Ingredients
- 650g beef chuck steak, coarsely chopped
- 100g skinless pork belly, coarsely chopped
- 50g fresh white breadcrumbs
- Few drops of Tabasco sauce
- Extra virgin olive oil, to brush
- Handful of baby spinach leaves
- 2 tomatoes, sliced
- 4 bread rolls, split, chargrilled
- 80ml (1/3 cup) barbecue sauce
Crispy onion rings
- 1 brown onion, thinly sliced into rings
- 150ml milk
- 2 tablespoons plain flour
- Vegetable oil, to deep-fry
Method
- Step 1Place the beef and pork belly in the bowl of a food processor. Pulse briefly until just minced. Transfer to a bowl. Add the breadcrumbs and Tabasco. Season. Use your hands to mix until combined and slightly sticky. Cover and place in the fridge for 30 minutes to chill. Divide into 4 portions and shape into patties.
- Step 2Meanwhile, for the crispy onion rings, place the onion in a bowl. Pour over the milk. Set aside for 30 minutes to soak. Place flour in a bowl. Season well. Add enough oil to a large saucepan to reach 5cm up the side. Heat vegetable oil over medium-high heat to 180C on a cook’s thermometer. Drain the onion rings and toss in flour. Deep-fry, in batches, for 2-3 minutes or until crisp and golden. Drain on paper towel.
- Step 3Preheat a barbecue flatplate on medium-high. Brush the patties lightly with olive oil. Cook patties for 4 minutes each side or until lightly charred and cooked through. Transfer to a plate.
- Step 4Divide spinach, tomato and patties among roll bases. Top with sauce, onion rings and roll tops.
- Low carb
- Lower gi
Nutrition
3582 kj
Energy
49.6g
Fat Total
14.9g
Saturated Fat
3.1g
Fibre
59.4g
Protein
173mg
Cholesterol
602mg
Sodium
13.3g
Carbs (sugar)
40.4g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste Magazine
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