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Woo hoo!! It’s Spring, and that means it’s rhubarb season people! I freaking love rhubarb, it’s just the best flavour this time of year and it’s so easy cook. I grew up with rhubarb crumbles and rhubarb and custard, so I thought i’d turn things slightly on their head and make a savoury dish instead. Rhubarb is a great ingredient to add interest to a meal, and I’ve decided to share with you, my Pork & Cheddar Burger with Rhubarb and Apple Chutney.
The tart and tangy taste of this rhubarb and apple chutney pairs wonderfully with the sharpness of the cheddar in this burger and the seasoned pork. I decided to go for pork, rather than beef for the burgers, so that the rhubarb and apple chutney would be the star flavour. I went with thinner patties for this burger, you of course don’t have to go for a double burger, but why the hell not?!
The ingredient amounts for the rhubarb and apple chutney will allow you to make a good jarful to keep in the fridge for a later date – it works great with a cheeseboard! If you want to make the chutney just for the burger, reduce amounts by 3 quarters.
Pork & Cheddar Burger with Rhubarb and Apple Chutney
For the Rhubarb and Apple Chutney
- 400 g rhubarb
- 1 bramley apple
- 300 ml white wine vinegar
- 250 g caster sugar
- 1/2 tbsp salt
- 1/2 tbsp ground ginger
For the pork burgers
- 500 g minced pork
- 1 tbsp salt
- 1 tbsp dried sage
- 1 tbsp dried mixed herbs
- 1 tbsp red chili finely chopped
- 2 brioche buns
- 4 slices strong cheddar cheese
To make the Rhubarb and Apple Chutney
- Chop the rhubarb and apple into chunks and add to a large pan. Add all of the other ingredients and bring to the boil. Simmer for around 30minutes until the chutney has reduced and thickened. Let it cool and store in a sealed container in the fridge until needed.
To make the pork patties
- In a large bowl, place all the ingredients for the pork burgers and combine well with your hands. Place in the fridge for one hour to let the flavours develop.
- Divide the mixture into four. Using a chef's ring / circular cookie cutter mould the pork into burgers. Use a plate and place the chefs ring in the middle. Add some pork mixture and press it flat and up to the insides of the ring to create thin burgers. Repeat until you have four patties and place in the fridge for at least 30minutes.
To make the burgers
- Heat a glug of oil in a large frying pan over a medium high heat. Gently add the patties in using a spatula to keep the burgers from breaking. Fry for around 10 minutes on each side until dark brown and cooked all the way through. Flip occasionally. Leave to one side.
- Cut the brioche buns in half and place them cut side down in the burger frying pan and fry until nice and crispy.
- Spread some mayo on the cut sides of the buns and layer the burgers and cheddar cheese slices and finish with a generous dollop of rhubarb and apple chutney