Crispy Pork Burgers with Guacamole and Pickled Red Onions
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.
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
red and green cabbage, shredded
fresh coriander leaves
1 tablespoon lime juice
4 brioche burger buns
good-quality egg mayonnaise
chipotle or other hot sauce, to serve
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.
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
