- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 30
- butter
- ml
- 2
- onion(s)
- 250
- red wine
- ml
- 80
- onion confit
- ml
- 600
- lean ground pork
- g
- 1
- egg(s)
- 2
- coriander
- ml
- To taste,
- salt and pepper
- 1
- lettuce
- head
- 1
- apple(s)
- 1
- coriander
- bunch(es)
- 15
- dijon mustard
- ml
- 15
- olive oil
- ml
- 15
- lemon juice
- ml
- To taste,
- salt and pepper
- 1
- brie cheese
- 4
- small ciabatta buns
Preparation
- Step 1
- In a large skillet over medium-high heat, brown onions in butter until translucent.
- Step 2
- Add wine and onion confit and bring to a boil.
- Step 3
- Reduce heat to medium and simmer until liquid is completely evaporated, around 40 minutes.
- Step 4
- Meanwhile, mix pork, egg, and coriander together and season with salt and pepper to taste.
- Step 5
- Shape into 4 equal-sized meat patties and set aside.
- Step 6
- Preheat barbecue to medium-high.
- Step 7
- In a large bowl, mix together lettuce, apple, and cilantro.
- Step 8
- Mix mustard, olive oil, and lemon juice together for dressing.
- Step 9
- Add dressing to chiffonade. Mix well.
- Step 10
- Cook meat patties on the lower grill of the barbecue for around 3 or 4 minutes per side, turning once, or until a meat thermometer inserted in the thickest part of the patty reads 70°C (160°F).
- Step 11
- When finished cooking, place one or two slices of cheese on the meat patties and lightly grill ciabatta buns.
- Step 12
- Spread onion compote over 4 ciabatta halves.
- Step 13
- Place a meat patty with melted cheese on the compote.
- Step 14
- Garnish with chiffonade to taste and place other ciabatta half on top.
