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Pork & black pudding burger on a white plate with a beer in background

Pork & Black Pudding Burger

An Aussie-Irish Collab Burger!!!
Course BBQ, Brekkie, Brunch, Dinner, Hungover
Cuisine Australian, Irish, Worldwide
Keyword Black Pudding, Black Pudding Burger, Clonakilty Black Pudding, Pork & Black Pudding Burger, Pork Burger
Prep Time 10 minutes
Cook Time 10 minutes
Tomato Jam 1 hour
Servings 4 people
Calories 705kcal
Author AnotherFoodBlogger



  • Make tomato jam if using - see link in the recipe
  • 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*
    apple & beet slaw
  • 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
    Pork burger and black pudding cooking on a flat top
  • 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
    Pork & black pudding burger on a white plate with top bun off. Clonakilty pudding packet in background



  • 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

Essential Tools

  • chopping board
  • chef knives
  • mixing bowl
  • cast iron pan/bbq hot plate
  • frying pan
  • weight for burgers – sauce pan works just fine
  • sauce-pan – if making jam
  • blender – if making jam


Calories: 705kcal | Carbohydrates: 30g | Protein: 36g | Fat: 48g | Saturated Fat: 15g | Cholesterol: 278mg | Sodium: 467mg | Potassium: 661mg | Fiber: 3g | Sugar: 9g | Vitamin A: 262IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 4mg