This week Justine used Murray Valley Pork to cook mouth-watering German deli burgers. These delicious homemade burgers are a great meal idea that the whole family will love.
Sauce Gribiche 1 hard-boiled egg (whites only), finely chopped 3 tbs. mayonnaise 1 tsp. Dijon mustard 1 tbs. cornichon, finely chopped 1 tbs. capers, finely chopped 1 tbs. French shallots, finely chopped 2 tbs. parsley, finely chopped 1 tbs. lemon juice Salt and pepper Pork Schnitzel Rice Bran Oil 2 eggs, lightly beaten with milk ½ cup flour 1 tsp. caraway seeds 2 cups dried breadcrumbs 4 thin pork steaks 4 slices smoked bacon, fried (optional) 1 Jazz apple, cored and sliced into rounds ¼ red cabbage, finely shaved ½ cup grated Gruyere cheese 4 hamburger buns, split and toasted
For the sauce, combine all ingredients together and keep in the fridge until ready to use.
For the Schnitzel, pound pork steaks with a meat mallet until thin. Combine flour and caraway seeds together onto a plate. Now to crumb, firstly dip the steaks into the flour mixture, then the egg followed by the breadcrumbs.
Heat enough oil in a frying pan to shallow fry. Fry schnitzel on each side for 2 minutes or until golden brown. Remove from the oil and drain on some paper toweling.
To assemble the burger, place a dollop of sauce Gribiche on both side of the toasted burger bun. Followed by cabbage, sliced apple, bacon (optional) and Gruyere cheese. Sandwich together and serve.
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