Makes approximately 10-12 burgers Ingredients for the Burgers • 1kg of minced pork shoulder • 1kg of minced lean beef • 300g of fresh white breadcrumbs • 2tsp of Schwartz for Chef Premium Freeze Dried Tarragon • 2tsp of Schwartz for Chef Mesquite Seasoning • 1tsp of Schwartz for Chef Season All Seasoning • 3 large eggs 1. Mix all the ingredients together well and shape into 200g patties 2. Cook in a hot, shallow pan until crisp on both sides and hot in the middle 3. Serve with smoked shallot sauce, crisp fries and salad
Ingredients for the Smoked Shallot Sauce • 6 large shallots, finely chopped • 2oz butter • 2tsp of Schwartz for Chef Mesquite Seasoning • 8 black peppercorns, crushed • 1Tbs dry white wine • 1tsp of sherry vinegar • ½pt chicken stock • ½pt whipping cream 1. Cook the shallots in the butter until soft, without colour 2. Add the Schwartz for Chef Mesquite Seasoning and peppercorns, then the wine and vinegar and reduce until almost dry 3. Add the chicken stock and reduce by half then add cream and reduce by half again 4. Serve with the burger Recipe Courtesy of Schwartz for Chef by John McGeever, Head Chef, the Montague Inn