Crispy Pork Burgers with Guacamole and Pickled Red Onions

Name: Crispy Pork Burgers with Guacamole and Pickled Red Onions
Cuisine: American, Mexican, Latin American
Ingredients: INGREDIENTS; PICKLED RED ONIONS; 1 red onion, thinly sliced; 200ml white vinegar; 50ml water; 1 tablespoon caster sugar; 1 teaspoon table salt; 1 teaspoon peppercorns, optional; CRUMBED PORK; 1 teaspoon ground cumin; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon ground pepper; ½ teaspoon table salt; 1 cup plain flour; 2 large eggs; 2 tablespoons hot sauce; 2 cups panko crumbs; 4-8 pieces pork schnitzel; vegetable oil, for frying; GUACAMOLE; 2 ripe avocados; ½ red capsicum, diced; ¼ red onion, diced; ½ cup chopped fresh coriander; 1 tablespoon lime juice; 1 teaspoon hot sauce; 1 teaspoon sweet chilli sauce; sea salt; TO ASSEMBLE

6 steps

If you love crunchy crumbed pork as much as me, I recommend using the full eight pieces of pork and stacking two on top of each other for double crunch! Pickled red onions will keep for up to three weeks in the fridge and are great served with a range of Mexican dishes.

Updated at: Wed, 06 Sep 2023 04:21:57 GMT

Ingredients

4 servings

Instructions

Step 1

PICKLED RED ONIONS: Place the sliced onions in a medium-sized jar. Bring the vinegar, water, sugar and salt to a simmer in a small saucepan and cook until the sugar and salt have dissolved. Remove from the heat and pour over the onions. Add the peppercorns, if using, and set aside to cool.

Step 2

CRUMBED PORK: Set yourself up with three bowls and an oven tray lined with baking paper. Put the combined spices, salt and flour in one bowl, whisk the eggs and hot sauce together in the next and put the panko crumbs in the third.

Step 3

Dredge the pork in the flour mixture, then shake off any excess. Next, dip it into the egg mixture and again allow any excess to drip off. Finally, coat in the panko crumbs, then place on the lined oven tray.

Step 4

Heat 2cm of vegetable oil to 180°C in a large frying pan. Fry the pork in batches for 2-3 minutes on each side, or until golden brown and cooked through. Drain on kitchen towels.

Step 5

GUACAMOLE: Mash the avocado flesh in a bowl with the back of a fork. Add the remaining ingredients, season to taste and mix together.

Step 6

TO ASSEMBLE: Toss together the shredded cabbage, coriander leaves and lime juice. Grill the burger buns to your liking, then smear with mayonnaise. Top with the cabbage salad, crumbed pork, guacamole, pickled red onions and chipotle or hot sauce.