Description
Beetroot and an egg on a burger? Yes, this is a classic Kiwi way! Tuck into these sliders while you watch the Springboks give the All Blacks a hiding.
Ingredients
Burger Patties
500 g pork mince
200 g streaky bacon, finely chopped
2 garlic cloves, finely grated
1 Tbsp (15 ml) fresh ginger, finely grated
1 tsp (5 ml) salt
1 tsp (5 ml) ground pepper
½ tsp (2.5ml) nutmeg
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) ground fennel seeds
½ tsp (2.5 ml) mustard powder
2 Tbsp (30 ml) olive oil
Burger Sauce
2 Tbsp (30 ml) mayonnaise
1 Tbsp (15 ml) tomato sauce
1 tsp (5 ml) mustard
2 big gherkins, finely chopped
To Assemble
12 slider rolls
12 medium eggs, fried and trimmed
12 slices of raw or pickled beetroot
12 baby gem lettuce leaves
Instructions
Burger Patties
Add the pork mince, chopped bacon and garlic to a bowl. In a separate bowl, add the ginger, salt, pepper, nutmeg, coriander, fennel and mustard powder and mix to combine. Add the spice mix to the mince; mix it together to incorporate but avoid overworking the mince.
Divide the mixture into 12 equal-sized balls and loosely shape into small slider patties. Note: avoid overworking the mince – the patties should be lightly shaped, not overly compacted, as this will make your burgers tough and rubbery.
Heat a frying pan on high heat and add the olive oil. Fry the patties on one side until caramelised, then flip and repeat on the other side. Remove from the pan and set aside.
Burger Sauce
Mix all the ingredients together, and set aside until ready to use.
To Assemble
Slice and butter the slider buns, then lightly pan fry to toast until golden.
Spread some burger sauce on the bottom half of the roll, then add lettuce and beetroot slices. Top with a pork slider patty and a fried egg, and drizzle some more burger sauce on top.
Serve the sliders with a side of crunchy fries.
