A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Roasted Garlic Pork Burger with Onion Relish and Roasted Beetroots
Serves 4.
Ingredients (beetroot):
- 1 bunch of beetroots, washed and cut in half
- 1/4 cup chopped fresh thmye
- Olive oil, salt and pepper
Toss together and roast on 200C / 375F for 40 minutes, turning once halfway through.
Ingredients (relish):
- 1 red onion, quartered (paper can be on)
- 1 punnet of cherry or grape tomatoes
- 1/4 cup chopped oregano
- Olive oil, salt and pepper
- 1/4 cup sugar
- 1/8 cup apple cider vinegar
Roast the onion and tomato, tossed with oregano, olive oil, salt and pepper, for about 20 minutes on 200C / 375F. Remove from the oven and let cool enough to remove the papers. Add to a food processor with the rest of the ingredients (add a bit of cayenne if you’re brave), puree and refrigerate.
Ingredients (pork burger):
- 500g ground pork
- 1/4 cup chopped oregano
- 1/2 bulb roasted garlic (wrap in foil, drizzle in oil and bake for 20-30 minutes)
- Pinch of chili flakes
- Salt and olive oil
Mix together and grill, on either an indoor or outdoor grill, for about 5 minutes on each side. If indoor, toss in the oven and bake for about 5 minutes to make sure they’re cooked through since it’s not as hot. Serve with the relish, sliced cucumber, and a side of the roasted beetroot.
