Ingredients
| 300 g | Pork mince, or wild pork (Main) |
| ½ | Onions, finely sliced |
| 1 | Garlic clove |
| 1 | Egg, beaten |
| ½ cup | Fresh sage, chopped |
| 1 | Camembert, sliced |
| 70 g | Salad greens |
| 2 | Burger buns |
| 1 | Tomato, sliced |
| 1 | Red onion, sliced |
| 81 ml | Balsamic vinegar |
| 125 ml | Red wine |
| 2 Tbsp | Brown sugar |
| 20 g | Butter, cubed |
| 1 to drizzle | Oil |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Dice onion and garlic, and 'sweat' in a hot pan until soft but not coloured. Set aside to cool.
- Place mince in a bowl and add the onions, sage and beaten egg. Season and mix well. Shape into two patties.
- 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).
- 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.
- Toast burger buns. Top with salad greens, tomato, camembert and then patty. Spoon over sauce.