Wednesday, 19 February 2014

Pork Sliders

So I asked hubby yesterday what he wanted for dinner…always an interesting question as sometimes he asks for something pretty simple, and other times I think he enjoys thinking up something that is a little left of centre just to see if I will rise to the challenge. Well, he severely underestimates the level of my competitive nature!!! So yesterday when he said "how about little mini burger" I set about making some little mini buns and putting together some mince mixture for some little wee patties. Ha!

I made these little buns myself using a recipe from which I then modified by swapping the yoghurt for coconut milk and omitting the honey. They were very easy to make and turned out really well, although I would say you would have to double the mixture if you wanted to make enough buns for a family of 4, as the recipe as it stands only made 4 little buns. Depends on how many sliders you want per person though - you could just serve one burger with a nice big salad and maybe some homemade oven fries. The recipe isn't the most cost effective, so bulking the meal out as I described will be a far more cost effective option for those who are working to a budget (like most of us!). Alternatively, you could grab your favorite pre-made slider buns from the supermarket (Bakeworks do a really good gluten-free pull apart loaf which works really well for this, or I think they sell regular slider buns in most supermarkets).

Lovely little buns…

One for the kids (nice and simple with just tomato and cucumber...

...And 2 for hubby (he couldn't pass up a little bit of cheese in his, but obviously you will leave it out if you don't eat dairy.

Pork Sliders

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

500g Pork mince (or mince of your choice)
2 shallots, roughly chopped (or half an onion)
2 cloves garlic
1 zucchini, roughly chopped
a handful of fresh coriander
1 tbsp fish sauce
1 tbsp coconut aminos (or gluten-free soy sauce)
1 tsp salt
1/2 tsp white pepper
1 egg 
1 carrot, grated
2 tbsp coconut milk powder (or coconut milk)

1. In a blender or food processor, add the shallots, garlic, zucchini, coriander, fish sauce, coconut amines, salt, pepper and egg. Blend until well combined.
2. In a large bowl place the mince. Add the blended shallot mixture, the grated carrot and the coconut milk powder. Mix well with a wooden spoon until all ingredients are evenly distributed
3. Shape small balls of mixture into patties (about 2 tbsp). Place on a plate and refrigerate until needed.
4. When you're ready to cook. Heat about 1 tbsp coconut oil in a large frying pan over medium heat. Place the patties in the pan and cook until each side has browned nicely and the patties are cooked through (about 3-4 minutes each side depending on the size of your burgers). 
5. Place the patties in the buns with your choice of filling (we used tomato, avocado and cucumber) and add any sauces you like. We served it with a simple green salad with lettuce and radish. With the burgers being so small they are easier to manage if you don't overdo the fillings.

6. For the buns, see the link at the top of the page for the original recipe. I modified it slightly so here is my version
1/4 cup coconut milk
4 eggs
1/4 cup coconut flour
1/4 cup flaxseed meal
1/2 tsp baking soda
1/2 tsp salt

Mix wet ingredients in a small bowl. Place dry ingredients in a bowl and give a little mix to blend. Add the wet ingredients to the dry, mix well until all ingredients are evenly combined. Leave to sit for a couple of minutes to allow the coconut flour to absorb some of the moisture (don't be tricked into adding more liquid when you are mixing, as the coconut flour is very thirsty and will soon make the mixture more firm). Place tablespoons of the mixture on a lined baking tray and sprinkle with sesame seeds. Bake at 160C for about 20 minutes until golden brown