Ultimate Brunch Burger

09 Sep 2022

35 Minutes | easy | Serves 2

Everything for this brunch burger is cooked in the Outback BBQ cast iron skillet, which makes it really simple to cook a batch at the same time. The harissa mayonnaise adds richness and a little heat, while the green salsa adds freshness and bite – essential for contrasting all that richness from the pork patties, bacon and eggs.

Ingredients

  • 250g pork mince
  • 1 sprig fresh thyme, leaves picked
  • 1 sprig fresh rosemary, leaves picked
  • ½ teaspoon paprika
  • ½ teaspoon mustard powder
  • Pinch white pepper
  • 1 teaspoon harissa
  • 2 tablespoons mayonnaise
  • 1 handful chives, finely chopped
  • ½ small red onion, finely chopped
  • 1 tablespoon pickled jalapeno slices
  • 1 tablespoon olive oil
  • 1-2 tablespoons white wine vinegar
  • 2 burger or ciabatta buns
  • 2 eggs
  • 4 rashers bacon (smoked or unsmoked)
  • Oil, for cooking

Directions

1.

Make the harissa mayonnaise

Make the harissa mayonnaise by combining the harissa and mayonnaise in a bowl with some salt and mixing well. Set aside.

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2.

Make the green salsa

Make the green salsa by combining all the ingredients in a bowl with a pinch of salt and mixing well. Set aside.

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3.

Combine

To make the pork patties, combine all the ingredients in a bowl and mix well to combine, then shape into 2 patties.

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4.

Light 2 gas burners

Light 2 gas burners on the Jupiter Outback BBQ and set the heat to medium. Place the cast iron skillet in the centre.

Add a splash of oil to the skillet and add the pork patties. Allow them to cook for a couple of minutes before flipping. Add the bacon, too.

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5.

Add more oil

Add more oil if necessary, then crack the eggs into the skillet. Allow to cook to your liking.

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6.

Add the buns

Add the buns cut down side down to the skillet, so that they toast while soaking up some of the pan juices.

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7.

Layer up the buns

Once everything is cooked, layer up the buns with some harissa mayonnaise, bacon, pork patties and eggs and top with the green salsa.

You could also add black pudding to this brunch burger for an even more filling sandwich! Or perhaps swap in a hash brown or waffle.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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