Southern Fried Pork Schnitzel Burgers with Avo Mayo
A crispy pork schnitzel hugged by a soft bun, topped with melty cheddar and sweet caramelised onions.
- Yields: 4 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 30 mins
4 pork loin chops, deboned and skin removed
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1 tsp (5 ml) paprika
200 g fine bread crumbs
1 tsp (5 ml) dried mixed herbs
sunflower oil, for frying
⅓ C (80 ml) mayonnaise
juice of 1 lemon
salt and pepper
⅓ C (80 ml) olive oil
2 tsp (10 ml) salt
2 Tbsp (30 ml) granulated sugar
4 burger buns, sliced and buttered on both sides
200 g white cabbage, finely shredded
4-5 butter lettuce leaves, shredded
1 x 500 g bag frozen onion rings, cooked according to the packaging instructions
1 lime, quartered (optional)
Place the deboned loin chops on a cutting board and cover with two layers of plastic wrap. Use a meat mallet to flatten the chops to 0.5 cm in thickness.
Add the buttermilk, salt, pepper and paprika to a mixing bowl and stir to combine. Add the pork and coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes.
Mix the breadcrumbs, paprika and herbs together in a shallow dish.
Remove a pork chop from the buttermilk, allowing the excess to drip off. Dredge one side in the seasoned breadcrumbs, then flip over and press the breadcrumbs in until well covered all over. Repeat with remaining chops. Place the prepared chops onto a baking tray and into the refrigerator, uncovered, for 10-15 minutes.
Place a frying pan over medium heat and add enough oil for shallow frying. Test that the oil is hot enough by frying a small piece of bread first. Depending on the size of your pan, place 1-2 chops into the oil and fry for 4 minutes on each side or until golden brown. A thermometer inserted into the centre should read 63 ºC. If the chops are golden but not cooked all the way through, place into the oven or air fryer at 180 ºC to finish cooking. To keep warm, place into the oven or air fryer at 60 ºC.
Add the scooped avocado flesh, lemon juice and mayo to a bowl. Add a crack of pepper and salt, and then use a hand blender to blitz until smooth. Taste and adjust seasoning and then set aside until ready to use.
Peel the onions; slice the whole onions in halves, then thinly slice into half moons.
Heat the olive oil in a frying pan. Sweat the onions over low heat for about 20 minutes, or until soft and translucent. Add the sugar and cook for a further 5 minutes, then season with a little salt and freshly ground pepper. Remove from pan and set aside to cool.
Toast the buttered buns in a dry frying pan over medium-high heat until golden brown.
Mix 2 tablespoons of the avo mayo with the cabbage.
Assemble the burgers by adding a dollop of cabbage slaw to the bottom half of the buns. If the pork schnitzels are too big for the buns, slice them in half, then stack them on the bun bases. Top with a slice of cheese and a generous spoonful of caramelised onion. Add some avocado mayo on top and finish with some crunchy lettuce. Serve with onion rings on the side and a wedge of lime for squeezing over. Tuck in!