- Serves4
- Cook time10 minute
- Prep time20 minute
Filled with a crunchy apple slaw, this smashed pork burger recipe is the perfect way to step up your usual burger recipe.
Ingredients
- 500g Coles Australian 3 Star Pork Mince
- 4 slices Coles Swiss cheese
- 4 Coles Brioche Burger Buns, toasted
- 2 cups loosely packed (20g) baby rocket leaves
Apple slaw
- 2 tbs extra virgin olive oil
- 1 tbs apple cider vinegar
- 2 tsp honey
- 1 Royal Gala apple, cored, cut into matchsticks
- ½ red onion, thinly sliced
- 2 tsp chopped fresh flat-leaf parsley
Dijonnaise
- 1/3 cup (100g) mayonnaise
- 3 tsp Dijon mustard
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
To make the apple slaw, in a medium bowl, whisk together the oil, vinegar and honey. Add apple, onion and parsley and toss to combine. Season with salt and pepper.Step 2
To make the Dijonnaise, in a small bowl, whisk mayonnaise and mustard.Step 3
Preheat grill on high. Shape the mince into 4 equal-sized balls. Heat a large heavy frying pan over high heat. Add 2 mince balls to pan and, using a sturdy spatula, immediately press on mince balls to flatten into about 1cm-thick patties. Season with salt and pepper and cook for 2 mins or until base is browned and crisp. Turn patties, season and top with cheese. Cook for 2 mins or until browned and cooked through. Transfer patties to a large baking tray. Repeat to cook remaining mince balls.Step 4
Place the patties under grill for 30 seconds or until the cheese melts. Spread bun bases with Dijonnaise. Place patties on bun bases. Top with rocket and apple slaw. Cover with bun tops and serve.
Recipe tip
Make ahead: Dijonnaise can be made up to 1 week ahead, cooled and refrigerated. Apple slaw can be made up to 30 minutes ahead, covered and refrigerated.
While pork mince makes great smash burgers, you can also try smash chicken burgers and beef smashed burgers – the same method works well with different proteins.
Smashed pork burgers with apple slaw
- Serves4
- Cook time10 minute
- Prep time20 minute
Ingredients
- 500g Coles Australian 3 Star Pork Mince
- 4 slices Coles Swiss cheese
- 4 Coles Brioche Burger Buns, toasted
- 2 cups loosely packed (20g) baby rocket leaves
Apple slaw
- 2 tbs extra virgin olive oil
- 1 tbs apple cider vinegar
- 2 tsp honey
- 1 Royal Gala apple, cored, cut into matchsticks
- ½ red onion, thinly sliced
- 2 tsp chopped fresh flat-leaf parsley
Dijonnaise
- 1/3 cup (100g) mayonnaise
- 3 tsp Dijon mustard
Method
Step 1
To make the apple slaw, in a medium bowl, whisk together the oil, vinegar and honey. Add apple, onion and parsley and toss to combine. Season with salt and pepper.Step 2
To make the Dijonnaise, in a small bowl, whisk mayonnaise and mustard.Step 3
Preheat grill on high. Shape the mince into 4 equal-sized balls. Heat a large heavy frying pan over high heat. Add 2 mince balls to pan and, using a sturdy spatula, immediately press on mince balls to flatten into about 1cm-thick patties. Season with salt and pepper and cook for 2 mins or until base is browned and crisp. Turn patties, season and top with cheese. Cook for 2 mins or until browned and cooked through. Transfer patties to a large baking tray. Repeat to cook remaining mince balls.Step 4
Place the patties under grill for 30 seconds or until the cheese melts. Spread bun bases with Dijonnaise. Place patties on bun bases. Top with rocket and apple slaw. Cover with bun tops and serve.