Provided by Pierre Franey
Categories lunch, burgers, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put pork in a bowl and set aside.
- Heat 1 tablespoon butter in a small skillet and add onions and garlic. Cook, stirring, until wilted. Let cool briefly and add onion mixture to pork. Add chopped pickles.
- Add cumin, mustard, egg, 1/2 cup bread crumbs, 1/4 cup of the broth, salt and pepper. Blend well with fingers.
- Shape the mixture into 8 equal portions. Shape each portion into a ball. Flatten each into a patty, about 4 inches in diameter and 1/2 inch thick. Spoon or pour out remaining bread crumbs onto a flat surface and coat patties all over.
- Heat oil in one or two skillets or, preferably, nonstick fry pans. Cook on one side 4 to 5 minutes and carefully turn patties with pancake turner or spatula. Continue cooking 8 minutes. Transfer patties to a warm platter.
- Pour off fat from the skillet and add vinegar. Cook briefly, stirring, and add remaining 3/4 cup of chicken broth and the tomato paste. Cook, stirring, about 5 minutes or until reduced to about 1/2 cup. Swirl in the remaining tablespoon of butter and strain the sauce through a sieve. Pour sauce over patties and serve.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 20 grams, Carbohydrate 26 grams, Fat 30 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 857 milligrams, Sugar 4 grams, TransFat 0 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love