Honey and Mustard Basted Gammon Burgers with Grilled Pineapple and Coleslaw
The most superbly palatable burgers with all the desirable trimmings.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
2 tsp (10 ml) olive oil
1 Tbsp (15 ml) wholegrain mustard
1 Tbsp (15 ml) Dijon mustard
1 fresh pineapple, peeled and thickly sliced
6 x 110 g gammon or pork neck steaks
6 Portuguese rolls
250 g ready-made coleslaw
Combine the oil, honey and mustard. Generously coat the meat with the basting sauce and keep to one side while preparing the other ingredients. Reserve any leftover sauce.
Heat up a griddle pan and grill the pineapple slices until they are nicely charred. Keep to one side. Cut the rolls in half and toast the insides on the grill and also keep to one side. In the same griddle pan, grill the pork steaks for about 6 minutes a side, basting with the reserved sauce all the while.
Place the steaks on the toasted rolls and top with pineapple slices and coleslaw. Serve immediately!
Replace the pork with chicken breast fillets.