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
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.