PORK BURGER SEASONING RECIPES

1. On a cutting board, using a very sharp knife, butterfly the pork chops; making sure not to cut all the way through. Open chops and place between two pieces of parchment paper or plastic wrap and pound with a meat mallet until  between 1/16 to 1/4-inch thick (depending on your preference). Season both sides of chops with salt and pepper.
2. In a shallow bowl whisk together panko and Italian seasoning. In another shallow bowl pour flour. In the last shallow bowl beat eggs. 
3. Place a wire cooling rack over a baking sheet. One at a time dredge both sides of the pork chop in flour then dip into egg mixture, letting any excess drip off before placing in panko. Make sure both sides are completely covered in bread crumbs before placing breaded chop on wire rack. Repeat process with remaining chops.
4. To a large skillet, add enough oil to sufficiently cover the bottom of the pan. Heat over medium-high. Once oil is hot, add breaded chops; working in batches of 2-3. Cook 3-4 minutes per side, or until chop is golden brown and crispy. Remove to a paper towel-lined plate. Immediately season with salt. 
5. Serve over mashed potatoes topped with sauerkraut, mustard, and a side of corn.

If you can, marinade the pork overnight before you plan to cook it. In a large bowl, mix the sugar, Worcestershire sauce, spices, thyme and garlic together then stir in the vinegar to make a paste. Add the pork and rub all over. Cover with cling film and leave to marinade in the fridge overnight. If not marinating, mix the ingredients together with generous seasoning, rub over the pork, then put into the slow cooker.  

If you have marinated the meat, lift the pork out of the bowl and add to the slow cooker, discarding the juices. Season the pork well. Pour in the barbecue sauce and toss the pork in the sauce to coat. Cook on low for about 8hr, or until the pork shreds easily. Halfway through the cooking time, quickly open the pot, turn the pork joint over and cover quickly with the lid again (don’t leave the pot uncovered for longer than necessary, as the meat will take longer to cook).  

Transfer pork to a large board and shred with two forks. If you want a thicker sauce, pour the juices from the slow cooker into a large saucepan and boil until reduced down to a thicker consistency. Add the shredded pork to the pan and stir to coat. Serve in brioche burger buns with coleslaw, some coriander leaves and a few drops of hot chilli sauce. 

1. For the best burger, go to your butcher and ask them to mince 800g of chuck steak for you – this cut has a really good balance of fat and flavoursome meat.
2. Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns. Place on an oiled plate and chill in the fridge.
3. Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
4. I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for your burgers and another on a medium heat for the bacon.
5. Pat the burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a fish slice, then put half the bacon into the other pan.
6. After 1 minute, flip the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side.
7. Cook for one more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it.
8. At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden.
9. Repeat with the remaining two burgers.
10. To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together.
11. As the burger rests, juices will soak into the bun, so serve right away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then give it a minute to go gorgeous and sloppy.