Monday, April 11, 2011

Pork Burgers with Caramelised Onion and Crumbed Mushroom Salad

I tried the crumbed mushroom salad when I was dinning at a steak house a while ago.  It was served as a vegetarian meal and I was quite surprise how nice it tasted. (only if you like mushroom)  The restaurant used button mushroom and I gave it a change using portabello, the giant mushroom.  The mushroom is very meaty so you don't need a lot of it.  It goes nicely with the pine nuts and salad.  What a way to have the fungus!  And the burger, I don't think burger franchise will make enough money if they don't sell pork burger in Hong Kong.  Many Chinese prefer pork than beef in their diet but you can hardly find a place selling pork burger in Australia.  You can see the cultural differences from that point of view. 

Pork Burgers with Caramelised Onion and Crumbed Mushroom Salad
(serve 4)

4 burger buns
250g pork mince
1 slice of stale bread
1 large onion
1 tablespoon soy sauce
1/4 teaspoon salt
1/2 teaspoon sugar
2 teaspoon corn flour
freshly cracked black pepper
1 tablespoon balsamic vinegar
1 tablespoon extra sugar
BBQ sauce

Crumbed Mushroom Salad:
2 portabello mushroom, thickly sliced
1 egg, beaten
1/2 teaspoon parmesan cheese powder
80g leafy mix
1/4 red onion, sliced
1 tablespoon pine nuts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper


  1. Cut the bun and spread with butter. Set aside.
  2. Soak the stale bread with some water and mesh into the mince.  Add in 1/4 cup finely chopped onion, salt, soy sauce, sugar, corn flour and pepper.  Mix well with your hand to form 4 patties and crumb them with breadcrumb.
  3. Mix the cheese powder into 1/2 cup breadcrumb and crumb the mushroom with egg then set aside.
  4. Heat enough oil in pan and cook the petties and mushroom until cooked and golden colour.  
  5. Then cook the rest of the onion, sliced till it is soft.  Add the balsamic vinegar and extra sugar to it until it is caramelised.
  6. Put some leafy mix at the base of the bun, top with the meat patties, caramelised onion and BBQ sauce. 
  7. Mix the olive oil and vinegar with salt and pepper.  Pour over to the mushroom salad.  Serve the burgers with salad.

No comments:

Post a Comment