Pork and Cheddar Burger with Rhubarb and Apple Chutney

Pork burger with cheddar cheese and a rhubarb and apple chutney

Pork and 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.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 40

Chilling time 30

Total Time 1 30

Servings double burgers

Calories 848kcal

Author Slow The Cook Down

Ingredients

For the Rhubarb and Apple Chutney

14 ounces rhubarb (400g)
1 bramley apple (or tart cooking apple)
10 ounces white wine vinegar or apple cider vinegar (300ml)
9 ounces granulated sugar (250g)
½ tablespoon salt
½ tablespoon ground ginger

For the pork burgers

17.5 ounces ground pork (500g)
1 tablespoon salt
1 tablespoon dried sage
1 tablespoon Italian seasoning
1 tablespoon red chili (optional) finely chopped

To serve

2 brioche buns
4 slices strong cheddar cheese

Instructions

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 7 - 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

Notes

Buy a good quality ground pork and locally raised if possible.
Brioche burger buns are perfect to pair with this burger, but you can use sesame if you prefer.
Use a strong cheddar cheese and it cuts through the sweetness.
Cook the patties on each side until the internal temperature reads 160ºf / 71ºc.

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 ¾.

Nutritional values are based on one double burger and are an estimate.

Nutrition