Smoky ’nduja burger recipe
Try this pork, ’nduja and fennel seed burger sandwiched in St Pierre Brioche Burger Buns with melted Manchego cheese, a herby aioli, roasted red peppers and bab
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Parchment paper
- Baking sheet
- Oven
- Stove
- Nonstick skillet
- Spatula
- Refrigerator
Ingredients
- 1 x 500g pack 10% fat pork mince
- 30g Taste the Difference ’Nduja Paste
- ½ tbsp fennel seeds, crushed
- 1 tsp fine salt
- 1 x 30g pack flat-leaf parsley, leaves finely chopped
- 70g fresh white breadcrumbs
- 1 medium egg yolk
- 1 garlic clove, crushed
- 1 tsp lemon juice
- 100g mayonnaise
- 4 St Pierre Brioche Burger Buns (already split in half)
- 60g Manchego
- 1 tbsp vegetable oil
- about 50g baby spinach
- 200g roasted red peppers (drained from a jar), sliced
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