Saucy Pork Burgers with Pineapple & Cherry Relish
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Description
Juicy pork and bacon burgers topped with a spiced BBQ glaze, fruity pineapple and cherry relish and smoky lime mayo.
Ingredients
Pineapple & Cherry Relish
1 x 227 g tin pineapple pieces, drained and finely diced
200 g fresh* cherries, pitted and quartered (*opt for frozen or canned cherries if not in season; syrup drained and quartered)
½ small red onion, finely diced
2 Tbsp (30 ml) brown sugar
2 Tbsp (30 ml) apple cider vinegar
½ tsp (2.5 ml) ground cinnamon
¼ tsp (1.25 ml) ground ginger
Pinch of chilli flakes (optional)
Salt and freshly ground black pepper, to taste
BBQ Glaze
¼ C (60 ml) tomato sauce
2 Tbsp (30 ml) honey
1 Tbsp (15 ml) Worcestershire sauce
1 Tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
1 tsp (5 ml) ground allspice
1 tsp (5 ml) smoked paprika
Smoky Lime Mayo
½ C (125 ml) mayonnaise
1 tsp (5 ml) lime zest (optional)
1 tsp (5 ml) lime juice
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) honey (optional)
Pinch of salt
Pork & Bacon Burgers
600 g pork mince
200 g streaky bacon, finely diced
½ small red onion, finely grated
1 tsp (5 ml) smoked paprika
2 tsp (10 ml) dried thyme
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
Oil, for cooking
To Serve
4 brioche burger buns, sliced lengthways and insides buttered
4 frilly lettuce leaves, washed and dried
Instructions
Pineapple & Cherry Relish
Combine the pineapple, cherries, diced red onion, brown sugar, apple cider vinegar, cinnamon, ginger and chilli flakes, if using, in a small saucepan. Simmer over medium-low heat for 8–12 minutes, stirring occasionally, until the fruit softens and the liquid reduces to a glossy, chunky relish. The relish should hold its shape when spooned onto the burgers. Season with salt and black pepper, then set aside to cool.
BBQ Glaze
Combine the tomato sauce, honey, Worcestershire sauce, apple cider vinegar, Dijon mustard, cinnamon, nutmeg, allspice and smoked paprika in a small saucepan. Simmer gently over low heat for 3–5 minutes, stirring occasionally, until thickened and glossy. Set aside.
Smoky Lime Mayo
Combine the mayonnaise, lime zest and juice, smoked paprika, honey (if using) and salt in a small bowl. Mix until smooth and refrigerate until ready to serve.
Pork & Bacon Burgers
Combine the pork mince, diced bacon, grated red onion, smoked paprika, thyme, salt and black pepper in a bowl. Mix gently until just combined, then divide into four equal portions and shape into patties.
Heat a lightly oiled braai grid or greased heavy-based frying pan over medium-high heat. Cook the patties for approximately 5–7 minutes per side, depending on their thickness, brushing with the BBQ glaze during the final few minutes of cooking. Ensure the pork is cooked through, reaching an internal temperature of 71°C.
To Serve
Lightly toast the cut sides of the brioche buns. Spread the smoky lime mayo over the bun bases, then add a frilly lettuce leaf and a pork patty to each. Spoon over the pineapple and cherry relish, drizzle with a little extra BBQ glaze and close with the bun tops. Serve immediately.
