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.
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
50g each mayonnaise and thick Greek yoghurt
40g chopped gherkin
30g shallot or white onion
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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