Miso Maple Breakfast Burger Recipe

This mouth watering pork smash pattie burger pairs perfectly with Spring
Gully’s Miso Maple Relish. The balance of sweet and savoury work perfectly with the
pork’s marinade, as well as the burger’s sauce. Paired with crispy bacon, egg, american
cheese and briosche buns, this burger tastes absolutely remarkable.

Serves: 2

Ingredients

Pork Patties:

• 400 g minced pork shoulder
• Large Pinch flakey salt
• Freshly cracked black pepper.
• 4 tbs ground fennel seeds
• 2 tbs tsp ground coriander seeds
• 3 cloves garlic, grated
• 2 tbsp Spring Gully’s Miso Maple flavoured relish

Special Sauce:

• 2 tbs kewpie mayo
• 2 tsp hot sauce
• 1 tsp Spring Gully’s Miso Maple flavoured relish
• 1 tbs chives, finely chopped
• Squeeze Lemon juice

Method

1. First, create your special sauce by whisking together all sauce ingredients in a bowl
   and setting aside to chill and let flavours infuse.
2. In a large bowl, combine together all Pork ingredients using your hands. Then
   portion the meat out into 4-6 golf-ball sized balls and set aside.
3. Next add the slices of streaky smoked bacon to a cold pan and set heat to medium
   high. Cook for 3 minutes on each side until golden. Remove from pan and set aside.
4. Toast your brioche buns in the bacon fat, then turn up the heat of the same pan and
   add some avocado oil.
   Product 3: Miso Maple Flavoured Relish 3
5. Once the pan is lightly smoking, place the pork meatballs into the pan 2 at a
   time. Smash them down extra thin using baking paper and a spatula, and then
   leave to caramelise for 1 minute. Flip the patties and add cheese to each patty.
6. Cook the patties for another minute, then stack to form a double. Remove from pan
   and set aside.
7. Crack in your two eggs and fry with the lid on until till the whites are cooked,
   but the yolks are still runny.
8. Assemble your burger/s by placing down the toasted bottom bun, lacing with your
   sauce, then the double smashed patties, bacon and fried egg on top of each other.
   Finish with your already sauced top bun, serve immediately and enjoy.