Chef's Recipes

Pork, Black Pudding & Apple Hamburger

Pork, Black Pudding & Apple Hamburger, Arran Mustard Mayo, Griddled Onion, Tomato, Girolles Mushroom Mix

Serves 2

Equipment Focus

This recipe was cooked using the Flexi Pan. Find out more here.

Features and Benefits – Flexi Pan

• A flexible cooking device enabling the kitchen or section to achieve various cookery techniques.
• All this in a very small footprint, will perform 7 out of the 12 cookery methods.
• Easy to operate with intuitive and calibrated graphics to help the user to quickly select a cooking parameter.
• Heavy duty high polish pan base and side walls with drain plug and hold to allow for convenient and easy draining of stews, soups, sauces to an incorporated 1/1 GN removable tank / tray below the pan.
• Excellent heat retention and recovery.
• Super easy to clean and maintain cleanliness.

Ingredients

180g Scotch Pork Mince
30g Black Pudding Stornoway
10g Spring Onion
3g Chives
Pinch Salt 
Pinch  Pepper
1 x Egg 
¼ Granny Smith Apple
2 x tsp Fine Breadcrumbs 
1 x tbs Arran Mustard
1 x tbs Mayonnaise 
1 x Plum vine tomato
1 x Green vine tomato
30g Girolles 
20g White Mushrooms
2 x Medium Granary Rolls
½ Medium brown onion

Method

Hamburger

• Rough dice black pudding, finely slice spring onion and mix lightly with mince, beaten egg and crumbs.
• Season, add small diced apple, shape and shallow fry in the pre-heated Flexi Pan at 170°C
• Turn after 5 mins and cook for a further 4 mins.

Arran Mustard Mayo

• Mix together mayo and mustard, set aside.

Mushrooms

• Brush soil and dirt from mushrooms, trim and slice.
• Add little olive oil onto heated Flexi Pan, top section above burgers.
• Cook for approximately 5 minutes.
• Season, add chives at end.

Onion and tomatoes

• Cut onion in half and shallow fry in Flexi Pan at set temperature of 170°C, till soft and golden brown.
• This should be done in advance, prior to any other tasks are undertaken, to ensure onion is cooked.
• Tomatoes may be added at the same time as the burgers as roughly taking the same time.
• Season items with cracked black pepper and sea salt.

Granary Rolls

• When the burgers are turned, then place cut rolls into flexipan dry, no oil required. 
• Toast for approximately 3 minutes on one side only.

Sea salt and Paprika Crisps

• As an extra flavour boost, wash, scrub then dry 2 dirty Maris Piper potatoes.
• Using mandolin, lengthwise, slice as thinly as possible.
• Again, wash and rinse, dry under kitchen towel, the deep-fry at 140°C for around 8 minutes.
• Remember to flip the crisps over during cooking to ensure even crispness and colour.

Cooking and Plating

• All the components to this dish can be seal or lightly pre-cooked and finished in a moderate to hot oven, if needed for a function.
• Cooking to order is freshest and best, all the items can be cooked together at the same time in the Flexi Pan at 170°C
• Cooking times at this temperature is around 10 minutes, allowing plenty time to set up for plating and service. 
• The hamburger could either be smaller patties and layered between 3 slices of roll, or more traditional burger assembly. 
• Using bamboo skewers help to keep all together.
• Baste the toasted sides of the rolls with mustard mayo, add mixed herb lettuce then patties.
• Finish with lid and skewer, serve with crisps and mushroom saute.

Chef’s tips

• Although grilling and griddling is done at very high temperatures, I recommended using as stage 1, the initial high temperature to seal in all the juices of the food I am cooking, then I turn the heat down by a notch or two and manage a gentle, yet still a cook over relatively high heat. 
• Use meats with a good percentage fat in them, the leaner cuts or mince, tend to dry out and lose flavour.