Pork and Apple Burgers with Wicklow Blue Cheese and Winter Colesl
Makes 6
- Prep 25 MINS + 1 HR DRAINING
- Cook 20 MINS
- LOADS OF VEG
- FREEZER FRIENDLY (BURGERS)
This winter slaw is very versatile and can be served with all types of things. It’s best with the mayonnaise mixed in just before serving, but leftovers are still good if kept covered in the fridge for up to two days. The combination goes beautifully with the pork and blue cheese, spiked with a little sweetness from the apple.
- 2 red dessert apples
- 800g (1¾lb) lean minced pork
- 2 tsp paprika
- 1 tbsp rapeseed oil
- 150g (5oz) Wicklow Blue cheese,
- sliced
- 6 blaa or burger buns, split in half
- 4 tbsp caramelised red onion
- chutney
- 50g (2oz) baby salad leaves
- sea salt and freshly ground black
- pepper
- FOR THE WINTER COLESLAW
- ½ celeriac, peeled
- ¼ red cabbage, tough core removed
- 2 carrots, peeled
- 2 tsp caster sugar
- 5 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
To make the winter slaw, use the grating attachment of a food processor or the coarse side of an ordinary box grater to grate the celeriac, red cabbage and carrots. Sprinkle over the sugar and
1 teaspoon of salt. Make sure it’s well mixed, then place into a colander set in the sink. Leave to drain for at least 1 hour to remove the excess liquid. Meanwhile, cut the apple into quarters, remove the core and grate the flesh into a bowl with the minced pork and paprika. Season with
salt and pepper and mix well with your hands. Shape into six round patties, flattening them slightly.
Heat a griddle pan over a medium-high heat. Brush the burgers with the oil and add to the hot pan. Reduce the heat to medium and cook for 5–6 minutes on each side, until lightly browned and cooked through. Turn off the heat, lay the cheese on top of the burgers and leave to rest.
Give the grated vegetables a good squeeze before placing in a large bowl. Mix the mayonnaise, mustard and vinegar in a small bowl, then fold into the grated vegetables until evenly coated. Season to taste with salt and pepper. Toast the buns on a grill rack…
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