Pork & Black Pudding Burger

🧂 Ingredients

• 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 [www.anotherfoodblogger.com/recipes/tomatochilijam]
• Salt

Instructions

• 1 Make tomato jam if using - see link in the recipe
• 2 Season & form 4 x 150g balls with your pork mince.
• 3 Slice the black pudding into 12 equal sized slices
• 4 Chop the apple & beetroot into matchsticks – thin slices and then slice the
  slices again *see tips*
• 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 Meanwhile, fry the black pudding on a medium heat for 2 mins per side until
  crispy
• 7 Fry the eggs in a frying pan with a knob of butter and 1 tsp oil *see tips*
• 8 Toast your buns ?
• 9 Place a 1 tbsp of mayo/aioli on the bottom bun
• 10 Add a handful of apple/beet slaw on top
• 11 Place pork burger on top and 3 slices of black pudding
• 12 Top with fried egg and a tbsp tomato/chili jam

Nutrition Info