Thursday, February 24, 2011

Pork + red cabbage = amazing burgers!

A juicy burger, lightly seasoned, with a crunchy homemade topping: That’s the dream that’s realized when Pork & Apple Burgers with Pickled Red Cabbage (click for the recipe) from BBC GoodFood magazine is made.
   My husband and I were impressed with how moist the burgers were. The fresh sage that’s in them was perfect with the ground pork, although we did use a bit more than recommended in the recipe – about 1 ½ tablespoons instead of one.
   The pickling of the red cabbage softened it just enough so it wasn’t like eating cardboard, but also left it pleasantly crunchy. The resulting topping is not at all overwhelming in taste; it was like eating something as mild as a bread-and-butter pickle.
   You won’t need to haul out any condiments or other toppings for this burger – it stands up brilliantly on its own.
   The recipe calls for eight good-quality pork sausages, and instructs to squeeze the meat out of them. We used ground pork instead, and it worked well.
   We skipped the called-for red onion in the cabbage topping, as my husband and I aren’t a fan of raw red onions.
   The recipe calls for bread rolls, and we used whole wheat hamburger buns.
   The burgers are incredibly easy to make.
   Ground pork is combined with a grated apple (we used Macintosh) and fresh sage, shaped into patties and cooked on a baking sheet in the oven for 25 to 30 minutes.
   While the burgers are baking, finely-sliced red cabbage (and a red onion, if desired) is combined with red wine vinegar, sugar and wholegrain mustard (also called “grainy mustard” at the supermarket).
   To serve, place a burger on each bun (we toasted our buns) and top with some pickled cabbage.

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