Delicious recipe for Pork Burgers with South African Pear Relish
2–3 cups water or coconut water
700g minced pork
2 cloves of garlic, finely chopped
2 shallots, finely chopped
1 tbsp olive oil
200g red cabbage, finely shredded
4 tbsp mayonnaise
6 burger buns, halved
2 South African pears, halved, cored and thinly sliced lengthways
1 cinnamon stick
110g golden caster sugar
60ml cider vinegar
2 onions, cut into 5mm rings, separated
100g fine polenta
Barbecue sauce, to serve
For the pear relish, combine all ingredients in a saucepan and stir over low heat until the sugar dissolves. Increase the heat to medium and cook, stirring occasionally, for 20 minutes or until syrupy. Cool. (Keep in the fridge in an airtight jar for up to 3 weeks).
For the burgers, combine the pork, garlic and shallots in a large bowl, season with salt and freshly ground pepper and mix until well combined. Using wet hands, form into 6 burgers and refrigerate for at least 30 minutes.
For the onion rings, heat the oil in a deep-fryer to 180°C. Double-dip the onion rings in buttermilk and cornmeal. Deep-fry for 1-2 minutes or until golden. Drain on kitchen paper and season to taste.
Heat the olive oil in a large frying pan, add the burgers and cook over a medium-high heat for 4-5 minutes per side or until just cooked through.
Combine the cabbage and mayonnaise and season to taste. Toast the cut sides of the buns, top with cabbage and place the burgers on top. Spoon over some pear relish, then sandwich together. Serve immediately with the onion rings and barbecue sauce.
Recipe provided by Beautiful Country, Beautiful Fruit.