Description
Rich pork burgers basted in BBQ sauce and topped with sticky bacon jam and melted Brie. A steakhouse burger worth every bite!
Ingredients
Patties
500 g pork mince
1 Tbsp (15 ml) Cape Herb & Spice Steak & Chops Seasoning
½ C (125 ml) your smoky favourite BBQ sauce
200 g wedge of Brie cheese, sliced
Bacon Jam
450 g streaky bacon, chopped
1 large onion, finely diced
2 garlic cloves, smashed
⅓ C (80 ml) balsamic vinegar
⅓ C (80 ml) brown sugar
To Assemble
4 brioche buns, halved
¼ C (60 ml) BBQ sauce
¼ C (60 ml) mayonnaise
½ tsp (2,5 ml) Cape Herb & Spice Steak & Chops Seasoning
Oil, for cooking
Instructions
Patties
Place the pork mince into a bowl, add the Cape Herb & Spice Steak & Chops Seasoning and mix gently until just combined. Shape into 4 patties.
Heat a frying pan over medium-high heat with a little oil and cook the patties until golden and cooked through. Flip, brush with BBQ sauce, top with Brie and cover the pan with a lid to allow the cheese to melt.
Bacon Jam
Cook the bacon in a frying pan over medium heat until golden, crisp and the fat has rendered.
Add the onion to the bacon fat and cook slowly until soft and caramelised, then add the garlic and cook briefly until fragrant – allowing it to impart flavour. Return the bacon to the pan, add the balsamic vinegar and brown sugar and cook over medium-low heat until reduced and sticky. Remove the smashed garlic cloves and discard.
To Assemble
Toast the buns lightly. Mix the mayonnaise, BBQ sauce and Cape Herb & Spice Steak & Chops Seasoning together, then add a dollop to the base of each bun and spread around. Top each with the patty with melted Brie and spoon over the bacon jam. Close and serve immediately.
