I didn't believe the Donna Hay recipe (Feb/Mar 2013) when it said that you could make a burger from pork mince, a garlic clove and horseradish cream. I was wrong. Very wrong. It made the most delicious-est burger, juicy and full of flavour.
I thought there was too much aioli in the apple-slaw that went with it, but that's my personal taste. Next time I'd use half and half with plain yoghurt and add a good squeeze of lemon juice. If you need to make the apple-slaw early, then a squeeze of lemon juice could stop the apple from rusting. Apparently I have no photos of making the apple-slaw, you're on your own!!
I only had some ordinary local cheddar, so I used that. No watercress was to be found so it was chopped up celery leaves instead.
I would just caution that the hamburgers do tend to fall apart, as there's not much binding them together, still they are fast and easy and tasty: not much more one could ask for really.
Pork and Horseradish Burgers with Apple-slaw serves 4
- 80ml aioli or posh mayonnaise
- 1 red apple, thinly sliced
- 1 green apple, thinly sliced
- salt and pepper
- 500g pork mince
- 1 clove garlic, crushed
- 2 tbspn (40ml) horseradish cream
- 4 bread rolls, halved
- olive oil for brushing
- 1/2 cup shaved manchego or cheddar cheese
- 50g watercress
Put half the aioli, the sliced apple, salt and pepper into a bowl and mix well. Set aside.
Put the pork, garlic and horseradish in a bowl, season as desired with salt and pepper. Mix very well and then form into four evenly sized burgers.
Preheat a pan or BBQ to high heat and then brush the halved buns with oil. Cook, cut side down for a minute or so until they are lightly browned or charred.
Spread the rolls with the remaining aioli, and top with the burger, apple-slaw and watercress.
This is an easy recipe to halve or double and so quick to make. The horseradish cream is not too hot, nor too bland. It is a pretty good burger.