Pork Burgers With Caramalised Pears & Onions
Over a year ago
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Ingredients
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
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1
Using hands, combine the mince, egg, salt and pepper together
Shape into 4 large burgers or 8 smaller ones
Fry on a medium heat for about 25 minutes for the larger ones and 16 minutes for the smaller ones. Turn the burgers often. The juices need to be running clear before they are ready to serve
As the burgers are cooking heat the butter and the sugar in another pan on a medium/high heat.
Add the pears and onions and fry for about 8 minutes until soft and golden.
Open the bread rolls, add the burgers and place the pears and onions on the side of the plate by the roll.
Chef's Tips
Grated cooking apple mixed into the mince mixture before cooking tastes beautiful and makes the burgers more moist
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