Butter the buns, add the lettuce and top with fried onions and butternut.
Add three to four slices of pork neck, adding gin sauce between each slice.
Gin & Garlic Pork Burger
Ingredients
- Burger:
- 1kg Eskort Pork Neck Roast
- 4 burger buns
- 45 ml olive oil
- 10 ml salt and pepper
- 45 ml butter
- 15 ml rosemary, chopped
- 15 ml sage
- 1 onion, sliced into rings
- 250 ml butternut, grated
- red lettuce
- Garlic and Gin Sauce:
- 4 cloves garlic, chopped
- 30 ml olive oil
- 10 ml salt and pepper
- 65 ml gin
- 375 ml heavy cream
Method
- Burger:
- Slice the pork neck into thin 1 cm steaks, dress with olive oil and season with salt and pepper.
- Fry the steaks in a frying pan over a high heat for 4 minutes each side and add the butter when turning.
- Remove the steaks from the pan.
- In the same pan, add rosemary, sage, onion rings and butternut. Cook until the onions are glossy, then set aside.
- Garlic and Gin Sauce:
- Heat a saucepan over a medium heat, add olive oil, garlic, salt and pepper and fry until the garlic is golden.
- Add the gin and allow to simmer for 30 seconds before adding the cream.
- Simmer until the sauce has thickened.
Serve
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