Ingredients
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25g butter
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1 tablespoon olive oil
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1 large red onion, halved, thinly sliced
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1 cinnamon stick
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2 green apples, peeled, cored, cut into 1.5cm pieces
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2 tablespoons maple syrup
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1 tablespoon balsamic vinegar
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1 tablespoon cold water
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70g (1/3 cup) pitted prunes, coarsely chopped
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2 teaspoons lemon juice
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1 1/2 tablespoons olive oil, extra
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1 brown onion, finely chopped
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2 garlic cloves, crushed
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2 teaspoons chopped fresh thyme
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1/2 teaspoon finely grated lemon rind
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800g pork mince
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25g (1/3 cup) fresh breadcrumbs
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90g (1/3 cup) light sour cream
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1 teaspoon wholegrain mustard
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6 wholegrain bread rolls, split, toasted
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Salad leaves, to serve
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Sliced tomato, to serve
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Sweet potato wedges, to serve
Method
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1Heat butter and oil in a frying pan over medium heat. Stir in red onion and cinnamon for 5 minutes or until onion is soft. Stir in apple, maple syrup, vinegar and water. Cover and cook, stirring occasionally, for 10 minutes or until soft. Stir in the prunes for 5 minutes or until soft. Stir in lemon juice. Season.
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2Meanwhile, preheat oven to 200°C. Heat 1 tablespoon of extra oil in a large non-stick frying pan over medium-low heat. Stir in the brown onion, garlic, thyme and lemon rind for 5-6 minutes or until soft. Transfer to a bowl. Set aside for 10 minutes to cool. Stir in the mince and breadcrumbs. Season. Divide into 6 portions. Shape each portion into a 2.5cm-thick patty.
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3Line a baking tray with baking paper. Wipe frying pan clean with paper towel. Heat remaining oil in the pan over medium-high heat. Cook patties for 2-3 minutes each side or until browned. Transfer to the prepared tray. Bake for 10-12 minutes or until cooked through. Set aside for 5 minutes to rest.
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4Combine sour cream and mustard in a bowl. Divide roll bases among plates. Top with the sour cream mixture, salad leaves, tomato, patties and relish. Serve with remaining roll and wedges.
Source: taste.com.au
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