Pork and pineapple burger
|⅓ cup||Egg mayonnaise|
|2||Granny Smith apples, peeled and thinly sliced|
|1½ Tbsp||White wine vinegar|
|1 to taste||Salt & freshly ground pepper|
|300 g||Pork steaks / fillets, trimmed and halved|
|1||Olive oil, to brush|
|150 g||Pineapples, peeled and thinly sliced|
|4||Burger buns, halved|
|1 to serve||Barbecue sauce|
|1 to serve||Rocket leaves|
- Preheat oven to 200C.
- Place the apple in a non-metallic bowl. Combine the mayonnaise, vinegar, salt and pepper. Add to the apple and toss to coat. Set aside.
- Heat a chargrill pan or barbecue to high heat. Brush the pork with oil and sprinkle with salt and pepper. Chargrill or barbecue the pork for 2-3 minutes each side. Place on a baking tray and roast for 10 minutes or until just cooked through. Cover and set aside.
- Brush the pineapple slices with oil and chargrill or barbecue for 1-2 minutes each side or until golden. Brush the buns with oil and chargrill or barbecue for 1 minute.
- Slice the pork. Spread the bun halves with barbecue sauce and top with the pineapple, pork, apple mixture and rocket leaves to serve.