Pumpernickel pork burger recipe with gherkin mayo
I use equal parts potato and meat but vary that according to what you have – slightly overcooked and sticky steamed rice works well too. Cooked chicken thighs or roast shoulder of lamb are equally ace in this. If you can't find pumpernickel and you have a local baker making sourdough rye, use that. Otherwise, blitz Ryvita to crumbs in the food processor.
Ingredients
300g cooked potato, or sweet potato
50g grain mustard
2 egg yolks
300g cooked and chopped cold pork, ideally shoulder
160g sliced pumpernickel, about 4 slices
20g chopped parsley, a big handful
100g plain flour
2 egg whites
1 egg
salt and pepper to taste
oil for frying
Gherkin mayo
50g each mayonnaise and thick Greek yoghurt
40g chopped gherkin
30g shallot or white onion
Method
1. Put the potato in a bowl, mash it up (I leave the skin on), stir in the mustard, yolks and pork then season to taste. Then grind the pumpernickel to crumbs in a food processor, mix with the parsley and tip onto a dinner plate. Then tip the flour onto another plate, and in a bowl beat together the whites and whole egg with a pinch of salt. Finally have a sink of warm soapy water ready because this next step makes a mess.
2. Divide the pork and potato mixture up, then roll each portion in flour, then in egg, finally in breadcrumbs, then place on a tray while you do the remainder. I wash and dry my hands every couple of burgers as they clag up messily. Leave these to chill for a few hours so the crust firms up.
3. To make the gherkin mayo, mix together the mayo, yoghurt, gherkin and onion evenly. Fry burgers on each side in a hot pan with a little oil until crisp and hot, and serve with a blob of gherkin mayo.
Love your leftovers: Try Dan Lepard's pepperpot pork pies.
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