Gin & Garlic Pork Burger

Gin & Garlic Pork Burger

Prep Time


Cook Time


Total Time





  • 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


  • 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.


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.


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