179/18 – Fruity Black Manga Burgers:
My freezer was close to bursting and I had to make some space. I still had quite a lot of the Mangalitza pork left and no real idea what to do with it until I had the idea to make some pork burgers and some sausages (next post!). First up Fruity Black Manga Burgers. Strange title but the Fruity Black part relates to the Fruit Pig Black Pudding used in this dish!
Loads of Mangalitza pork from Olly at Rogers and Son.
Diced up ready for the mincer.
All the gear and no idea! This mincer is cracking, I got it from Weschenfelder and it’s minced everything thrown at it so far.
Look at the fat!
A full chimney of Oxford Charcoal Oak lumpwood poured into the base of the Napoleon Pro 22.
The mince was thoroughly mixed then I formed four patties, 2 big and 2 small.
Grill grates still in place and on went the Fruit Pig Black Pudding – They had a deal on for 4x625g (2.5kg) sticks of Black Pudding for £33 so I bought some (and a brunch slice!)
Black pudding on.
Pork patties on. The grill grates were really handy as the fat in the pork was causing some flare ups!
My wife cooked up some of my bacon then combined it with an apple sauce she made.
Time to Eat:
Toasted bun, apple and bacon sauce, pork burger, black pudding and more apple sauce. glorious!
I have wanted to cook a pork burger for ages and I am so glad that I finally did it! The burger was so juicy and tasted amazing. The combination of flavours from the pork, the black pudding and the apple sauce worked really well together.
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Napoleon Pro 22|
|Cook Method:||Inverted Grill Grates|
|Charcoal:||Oxford Charcoal Oak|
|Cook time:||10 minutes|
|Internal temperature:||68c Thermapen|
|Notes:||Chop the meat and fat smaller before mincing.|
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KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs