Pork smash burger with cheddar and sauerkraut
- July 2023
- Serves 4
- Hands-on time 35 minutes
Somewhere between a burger and a sausage McMuffin, this pork smash burger pairs perfectly with the sweet and punchy peach mustard condiment, while the handful of tangy sauerkraut cuts through the smoked cheese.
Toasting the buns is an important step, as it helps stop all the juices immediately sinking into the bread and turning it soggy.
- 47g (20g saturated)
- 44g (11g sugars)
- 2 large peaches
- 2 tbsp brown sugar
- 2 tsp cider vinegar
- 2 tsp dijon mustard
- 600g good-quality sausagemeat
- Vegetable oil to fry
- 8 slices smoked cheddar
- 4 burger buns, sliced open and toasted
- 4 tbsp sauerkraut
- First make a peach mustard. Bring a small pan of water to the boil. Score a cross in the base of each peach, then cook briefly (blanch) in the boiling water for 30 seconds. Drain and run under cold water to cool, then remove the skin (which should come off easily).
- Remove the stones and roughly chop, then put in a small pan with the sugar, vinegar and mustard. Bring to a simmer, then cook for 5 minutes, stirring so the mixture doesn’t catch on the bottom of the pan. Transfer to a blender and whizz into a smooth sauce. If it’s looking a bit thin, return to the pan and simmer to thicken a little – but bear in mind it will thicken further once cooled.
- Divide the sausagemeat into 8 even balls. Put a large frying pan over a high heat. Once smoking, add a drizzle of oil and 2-4 balls of sausagemeat (depending how big your pan it). Use a spatula to smash and flatten the balls into thin patties and cook until you can see they’re almost cooked all the way through. Give them a flip and top each with a slice of cheese, then add a splash of water to the frying pan and cover with a lid to quickly melt the cheese.
- Top the base of the toasted buns with 2 burgers each and a handful of kraut, then spread the top bun with some peach mustard. Wrap up the buns in tin foil and leave to rest for a couple of minutes. This time gives you the chance to clean out the pan and cook the remaining burgers.
This recipe makes more peach mustard than you need, as smaller amounts are difficult to blend smooth. Use up leftovers as you would any ketchup; it goes particularly well with barbecued pork or try it as a glaze on grilled meat or vegetables. It will only last a few days in the fridge, but it freezes well.
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