Breaky Burger Sausaje Wallet - Chef Recipe by Linda Johnston
4
Ingredients
Peppered pork patties:
500 g pork mince
1/2 tsp dried ground sage
1/2 tsp dried thyme
1 tsp onion powder
1/2 tsp caster sugar
3/4 tsp black pepper
3/4 tsp white pepper
Scrambled egg:
8 free-range eggs
1/3 cup cream
Tomato relish:
500 g tomato
500 g white onion
500 g caster sugar
1 cup white vinegar
1 Tbs ground mustard powder
1 Tbs Keens curry powder
1 Tbs salt
2 Tbs cornflour
1/4 cup vinegar
To serve:
30 g butter
4 of your favourite buns
80 g baby spinach
8 slices tasty cheese
Method
Peppered pork patties:
Place pork mince in a large bowl, break up well and work the mince until soft .
Add all the dry ingredients and combine.
Divide the mince into 4 balls.
Tomato relish:
Boil a pot of water, remove core from tomatoes and cross bottoms with a paring knife. Blanch tomatoes until skin starts to peel back.
Drain, cool and roughly chop.
To a pot add roughly cut tomatoes, onion, caster sugar, white vinegar, salt, mustard, and curry powder.
Bring to a boil, then reduce heat to a simmer. The relish will turn an amber - golden colour, at this point make a slurry with the cor flour and 1/4 cup of vinegar.
Pour slurry in pot, mix well. Let the cornflour cook off for about 10 minutes.
Scrambled egg mix:
In a bowl or jug, combine 8 free-range eggs and 1/3 cup of cream.
Whisk until combined and season.
Heat up a little oil in a large pan/or on a grill.
Flatten the four pork patties and allow to cook 5 minutes on each side.
Melt two slices of cheese on each patty.
Cut burger buns in half and toast – whether it be in the oven under the grill, or in a pan. Lather in butter and toast away.
In a separate pan, heat up a little oil, pour the scrambled egg mix in and mix with a spatula.
To serve:
Place bottom buns on a plate, add one heaped tablespoon of tomato relish, followed by a little handful of spinach.
Add the scrambled egg and pork patty with melted cheese.
Add another generous tablespoon of relish, place bun lid on top and enjoy!!!
