Dry Aged Crispy Pork Burger
Ingredients for 4 persons
2 portions
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400 g minced pork meat (aged)
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200 g pork rind
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2 burger buns
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1 bottle MADE FOR MEAT Black Garlic
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300 g white cabbage
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3 carrots
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1 apple
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1 red onion
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80 g Crème fraîche
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30 g Kühne horseradish
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20 ml Kühne Whitewine Vinegar
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Salt, Pepper
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butter
Preparation
First, wash the white cabbage and peel the onion, apple, and carrots. Cut the cabbage into fine strips, dice the onion, and grate the apple and carrots using a kitchen grater. Place the cabbage in a large bowl and knead it thoroughly by hand for about 5 minutes until some water is released. Then mix the cabbage with the remaining vegetables, add the white wine vinegar, and fold in the crème fraîche and grated horseradish. Finally, season the coleslaw with salt and pepper and refrigerate to allow the flavours to develop.
If you have a meat grinder: cut the pork belly and pork loin into roughly 3 cm cubes and grind them to your preferred size. Lightly season the minced meat with salt. Alternatively, you can buy ready-minced pork from your trusted butcher.
Shape the minced pork into two burger patties, each weighing around 200 g, and return them to the fridge. Because the fat content is quite high, it’s best to place the patties on the grill while cold so they retain their shape.
Preheat the grill to around 220 °C. Place the untreated pork rind in the indirect heat zone of the grill for 15–20 minutes. If properly cleaned of excess fat, the rind will “pop” on its own and turn wonderfully crispy. Keep an eye on the edges to ensure they don’t burn.
Once the pork rind has popped, remove it from the grill. Slice the burger buns and spread a little butter on the cut sides. Grill the buns cut-side down for about 30 seconds until golden brown, then set aside for assembling.
Next, take the burger patties out of the fridge and grill them over direct heat at 220–250 °C on both sides. Then move the patties to the indirect heat zone at 160 °C and cook for 5–6 minutes to finish.
To assemble: spread 1 tsp of MADE FOR MEAT Black Garlic Sauce on the bottom half of each bun, add some apple-horseradish coleslaw, and place a patty on top. Garnish the patties with small pieces of the roughly chopped crispy pork rind. Spread MADE FOR MEAT Black Garlic Sauce on the top halves of the buns and place them on the burgers. Done!