Wild pork and sage burgers with red wine and balsamic onions
( SERVES 2 )

Wild pork and sage burgers with red wine and balsamic onions

NZ Herald 7/5/2011

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Ingredients

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300 g Pork mince, or wild pork
½ Onion, finely sliced
1 Garlic cloves
1 Egg, beaten
½ cup Fresh sage, chopped
70 g Salad greens
1 Camembert, sliced
2 Burger buns
1 Tomato, sliced
1 Red onion, sliced
125 ml Red wine
81 ml Balsamic vinegar
2 tbsp Brown sugar
20 g Butter, cubed
1 to drizzle Oil
1 to taste Salt & freshly ground pepper

Directions

  1. Dice onion and garlic, and 'sweat' in a hot pan until soft but not coloured. Set aside to cool. 
  2. Place mince in a bowl and add the onions, sage and beaten egg. Season and mix well. Shape into two patties. 
  3. Put patties in hot pan with oil and brown (about 2 minutes a side). Place in pre-heated oven at 150 degC to finish cooking (about 8 minutes). 
  4. Fry onion gently until soft, add red wine and reduce by half. Add balsamic vinegar, reduce, stir through brown sugar and add two knobs of butter. 
  5. Toast burger buns. Top with salad greens, tomato, camembert and then patty. Spoon over sauce.

Wine Match

Pinot Noir

This dish is best matched with
Pinot Noir

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