Breaky Burger Sausaje Wallet - Chef Recipe by Linda Johnston

Ingredients

Peppered pork patties:

500 g pork mince
1/2 tsp dried ground sage
1/2 tsp dried thyme
1 tsp onion powder
1/2 tsp caster sugar
3/4 tsp black pepper
3/4 tsp white pepper

Scrambled egg:

8 free-range eggs
1/3 cup cream

Tomato relish:

500 g tomato
500 g white onion
500 g caster sugar
1 cup white vinegar
1 Tbs ground mustard powder
1 Tbs Keens curry powder
1 Tbs salt
2 Tbs cornflour
1/4 cup vinegar

To serve:

30 g butter
4 of your favourite buns
80 g baby spinach
8 slices tasty cheese

Method

Peppered pork patties:

Place pork mince in a large bowl, break up well and work the mince until soft .

Add all the dry ingredients and combine.

Divide the mince into 4 balls.

Tomato relish:

Boil a pot of water, remove core from tomatoes and cross bottoms with a paring knife. Blanch tomatoes until skin starts to peel back.

Drain, cool and roughly chop.

To a pot add roughly cut tomatoes, onion, caster sugar, white vinegar, salt, mustard, and curry powder.

Bring to a boil, then reduce heat to a simmer. The relish will turn an amber - golden colour, at this point make a slurry with the cor flour and 1/4 cup of vinegar.

Pour slurry in pot, mix well. Let the cornflour cook off for about 10 minutes.

Scrambled egg mix:

In a bowl or jug, combine 8 free-range eggs and 1/3 cup of cream.

Whisk until combined and season.

Heat up a little oil in a large pan/or on a grill.

Flatten the four pork patties and allow to cook 5 minutes on each side.

Melt two slices of cheese on each patty.

Cut burger buns in half and toast – whether it be in the oven under the grill, or in a pan. Lather in butter and toast away.

In a separate pan, heat up a little oil, pour the scrambled egg mix in and mix with a spatula.

To serve:

Place bottom buns on a plate, add one heaped tablespoon of tomato relish, followed by a little handful of spinach.

Add the scrambled egg and pork patty with melted cheese.

Add another generous tablespoon of relish, place bun lid on top and enjoy!!!

Recipe provided by The Alley