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Easy and delicious pork chop burgers with lots of mustard and soft onions.
I cannot say that I am much into burgers of any kind. It is not that they don’t taste good, but I didn’t grow up with them, I don’t think I had any kind of burger until I was about mid 20. The kind you can buy in a fast food restaurant are definitely not my thing, I must have had them 3 or 4 times until now, the first couple of times out of curiosity and last times only because I like fries even less, but normally they are not worth it, as far as I am concerned.
My philosophy about eating this kind of rather calorie loaded foods: if you put so many extra calories into your body with just a small meal, then it should be rather damn good tasting, otherwise it is really not worth it, the extra fat on your body and the time and energy you have to invest to burn those extra calories.
So, whenever my kids or my husband announce that they would like to eat a burger again, I always try to convince them to have them at home, this way I know that I can make something I enjoy eating as well and spend less money on things I know I will not enjoy even before I start eating.
This is how recipes like the Schnitzel Burgers were born. A lean piece of meat stuffed in a tasty (and chewy – I can’t stand those cardboard tasting, dry buns) bun, with lots of veggies, a sauce of choice and, if I feel really decadent, a slice of cheese. Yumm! Now this is the kind of burger I like! Or another favorite: a hot vegetarian burger made with black beans, vegetables and more spicy sauce. I should post that recipe sometime in the future as well, it is sooo good!
Today’s Gypsy Pork Chop Burgers with Mustard and Onions are another delicious, very simple and healthier way of enjoying a burger. Pork chops are not exactly loaded with fat, I try to get the leanest I can find and a small multi seed and preferably whole grain bun is definitely the better option compared to the white “cardboard” burger bun I have mentioned before.
The recipe is very simple, there is not much I can say about it. Make sure you use a really good mustard, you should smear it rather thickly on the bun, so it better be something you like.
- 4 small boneless pork chops
- 5 teaspoons mustard, divided
- 1 teaspoon garlic powder
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 teaspoon dry savory or thyme
- 1 teaspoon sweet paprika powder
- 4 rather large onions
- 2 tablespoons vegetable oil, divided
- 4 buns (we had multi seed buns)
- some rocket or other salad leaves
- radishes or gherkins to serve, optional
Place the meat between two layers of cling film. Tenderize the meat slightly using a meat mallet.
Mix 1 heaped teaspoon of the mustard, the grated garlic, salt, pepper, herbs and paprika powder. Rub the chops with the mixture, place in a flat dish and cover with cling film. Let marinate in the fridge for at least 4-5 hours.
Take the meat out of the fridge about an hour before you start cooking.
Slice the onions into thin rings. Heat 1 tablespoon oil in a large pan or cast iron pan. Add the onions, sprinkle them with a little salt and cook them gently until they soften slightly and start getting some color.
While the onions are cooking, split the buns. Heat them for a few minutes in the oven.
Remove the onions from the pan and keep them warm while you fry the meat. Wipe the pan with some kitchen paper. Or you could use another pan/skillet and cook the meat while the onions are still on the hob.
Heat the last tablespoon of oil in the pan. Add the pork chops and fry for about 2-3 minutes per side. These are rather small chops that will fit in a bun, so the cooking time will be short. The chops should be golden.
Smear each lower bun part with some of the remaining mustard. Place a pork chop on the bun. Top with a few salad leaves, some of the onions and the upper side of the bun. Serve immediately with radishes or gherkins or white cabbage salad.