PORK BURGER SLIDERS WITH PEACH-TARRAGON AIOLI
These juicy and tender mini pork burgers are awesome any time of the year, but keep them in mind for game day or tailgating food. We like them topped with red onion, a slice of sharp Cheddar, and served with a frosty mug of beer.
Provided by lutzflcat
Categories Ground Pork
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine peaches, mayonnaise, tarragon, and 1 teaspoon chile-garlic sauce in the bowl of a food processor; process until smooth, about 1 minute. Place aioli in the refrigerator until ready to use.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix ground pork, applesauce, bread crumbs, 1 teaspoon chile-garlic sauce, salt, garlic powder, onion powder, and pepper in a bowl. Divide pork mixture into 4 equal portions and form into burgers.
- Place burgers on the preheated grill and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (70 degrees C), about 3 minutes per side.
- Spread aioli onto buns and top with burgers.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 164.8 g, Cholesterol 40.6 mg, Fat 18 g, Fiber 0.3 g, Protein 12.8 g, SaturatedFat 4.3 g, Sodium 517.2 mg, Sugar 2.2 g
COURGETTE FRITTERS WITH TARRAGON AïOLI
Use up a glut of courgettes to make these fritters served with aïoli, great for entertaining. We've given ours a twist with crunchy pumpkin seeds and chilli
Provided by Rosie Birkett
Time 1h
Number Of Ingredients 15
Steps:
- First, make the tarragon aïoli. Prepare an ice bath with ice cubes and water in a bowl, ready to refresh the tarragon. Bring a pan of water to the boil and blanch the tarragon for 30 secs. Drain quickly and immediately refresh in the ice-cold water. Squeeze out the excess water, then blitz with the oil in a food processor until you have a green oil. Strain through a sieve to remove some of the bits.
- Put the garlic and egg yolks in a bowl and whisk until the yolks go pale and fluffy. Squeeze in a touch of lemon juice and whisk again, then slowly drizzle in the oil, whisking quickly and continuously, until it starts to thicken. Add a tiny splash of water if it looks like it's going to split. Keep adding the oil until it's all combined into a nice, thick green aïoli. Taste for seasoning and add lemon juice or salt to balance it.
- To make the fritters, toss the courgettes with a large pinch of sea salt and put in a colander set over the sink or a bowl for about 10 mins. Tip into a clean tea towel and squeeze out the excess moisture.
- Mix the courgettes with all the other fritter ingredients (except the oil) until well combined. Heat a little rapeseed oil in a non-stick pan and add fritter-sized spoonfuls. Cook until a crust has developed, then flip over with a palette knife or spatula. Keep warm on a plate in the oven until they're all done, then serve with hefty dollops of the aïoli. This is good as a side for fish, or as a snack/starter on a summer day.
Nutrition Facts : Calories 651 calories, Fat 60 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium
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