Pork mince is combined with slowly fried echalion shallots and spicy 'nduja, seasoned with fine sea salt, then chilled briefly before shaping into four patties. Shallots are softened in Sicilian extra virgin olive oil for 12–15 minutes to add sweetness and depth. A fennel salad is tossed with chilli flakes, olive oil, lemon juice, sundried tomatoes and basil for freshness and crunch. A smoked paprika mayonnaise with garlic and lemon provides a tangy condiment. Patties are pressed and seared under a weight, topped with thin smoked scamorza to melt, and served in buttery brioche buns with a suggested Piccodoro nero d'avola.
Pork creates a deliciously juicy burger and its mild flavour allows the other ingredients to stand out the boldness of 'nduja, a spicy, spreadable salami, and the sweet, smoky flavour of Tesco Finest Italian scamorza, a mozzarella made in the Puglia region and smoked over beechwood chips. Top with a fresh and crunchy fennel slaw and assemble in a buttery Tesco Finest brioche bun for the perfect summer burger!
Heat the oil in a large frying pan. Add the shallots and fry over a low heat with a pinch of salt for 12-15 minutes or until softened. Set aside to cool. Tip the pork mince into a large bowl with the shallots, 'nduja and half a teaspoon of fine sea salt. Mix everything together by squishing with your hands. Set aside in the fridge until needed.
Heat a non-stick frying pan over a medium-high heat. Divide the meat into four balls. Put two in the pan and cover each with a square of parchment, then weigh down with something heavy like a skillet pan. Fry over a high heat for 2 minutes on each side. Take off the parchment, add the cheese on top of the burgers, lower the heat, put a lid on the pan and cook for 1-2 minutes, or until the cheese is melted.
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