Pork Burger Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Pork Burgers with Apple Mustard Slaw
Ingredients
- 300g (2 × 150g patties) Pork Burgers
- 2 burger buns
- 1 apple, coarsely grated
- 100g cabbage, shredded
- 2 tbsp mayonnaise
- 1 tsp cider vinegar
- 1 tsp mustard
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed 150g patties dry and leave them chilled until the pan is ready. Heat a heavy frying pan over medium-high heat and wipe with 1 tsp oil. Cook for about 4–5 minutes per side, lowering to medium if the outside browns too quickly. Continue until the centre reaches at least 72°C, checking from the side. Do not press or split the patties. Rest 2–3 minutes on a clean plate.
- Mix apple, cabbage, mayonnaise, vinegar and mustard. Chill while cooking the patties.
- Toast the buns and place the cooked pork patties inside. Drain excess liquid from the slaw before adding a generous spoonful.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Chef’s Sausages Burgers.
Recipe 2 · By Chef Luca
Pork Burger & Ginger Noodle Bowls
Ingredients
- 600g (4 × 150g patties) Pork Burgers
- 250g dried wheat noodles
- 1 carrot, cut into matchsticks
- 1 bell pepper, thinly sliced
- 2 spring onions, sliced
- 1 tbsp neutral oil
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 tsp grated ginger
- 1 tsp honey
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed 150g patties dry and leave them chilled until the pan is ready. Heat a heavy frying pan over medium-high heat and wipe with 1 tsp oil. Cook for about 4–5 minutes per side, lowering to medium if the outside browns too quickly. Continue until the centre reaches at least 72°C, checking from the side. Do not press or split the patties. Rest 2–3 minutes on a clean plate.
- Cook noodles according to the packet; drain. Mix soy sauce, lime juice and ginger and honey.
- Stir-fry carrot and pepper in oil for 4–5 minutes. Add the noodles and sauce; toss for 1–2 minutes to heat through.
- Slice the fully cooked, rested meat across the grain and arrange over the noodles. Scatter with spring onions and serve.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Chef’s Sausages Burgers.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.