Season & form 4 x 150g balls with your pork mince.
Slice the black pudding into 12 equal sized slices
Chop the apple & beetroot into matchsticks – thin slices and then slice the slices again *see tips*
Heat a castiiron pan until its smoking hot, add a little oil and place the pork ball into pan. Using a heavy weight (a small saucepan will do) push down on the burger hard to “smash it”. Cook for 3 minutes, flip and cook for a further 2 minutes
Meanwhile, fry the black pudding on a medium heat for 2 mins per side until crispy
Fry the eggs in a frying pan with a knob of butter and 1 tsp oil *see tips*
Toast your buns ?
Place a 1 tbsp of mayo/aioli on the bottom bun
Add a handful of apple/beet slaw on top
Place pork burger on top and 3 slices of black pudding
Top with fried egg and a tbsp tomato/chili jam
you can substitute a shop bought spicy tomato chutney or sauce if you don’t want to make homemade jam
homemade tomato jam will last for a couple weeks in the fridge and is GREAT in sandwiches or as a dip so I could DEFO recommend making it
USE GLOVES! When peeling and chopping the beetroot use a glove to keep your hands from turning purple
when I fry eggs I like to cover them with a lid or another frying pan. It helps cook the egg quicker and leaves you with a beautiful yolk egg and perfectly cooked white too
you can form the burgers into patties if you prefer. I like to use fattier pork mince and to make smash burgers. They cook quicker and get a great crust on them tools