The German Deli Burger

Cook time 1 hour
Servings 4

Ingredients

Sauce Gribiche
1 hard-boiled egg (whites only), finely chopped
3 tbs. mayonnaise
1 tsp. Dijon mustard
1 tbs. cornichon, finely chopped
1 tbs. capers, finely chopped
1 tbs. French shallots, finely chopped
2 tbs. parsley, finely chopped
1 tbs. lemon juice
Salt and pepper

Pork Schnitzel
Rice Bran Oil
2 eggs, lightly beaten with milk
½ cup flour
1 tsp. caraway seeds
2 cups dried breadcrumbs
4 thin pork steaks

4 slices smoked bacon, fried (optional)
1 Jazz apple, cored and sliced into rounds
¼ red cabbage, finely shaved
½ cup grated Gruyere cheese
4 hamburger buns, split and toasted

The German Deli Burger

Method

For the sauce, combine all ingredients together and keep in the fridge until ready to use.

For the Schnitzel, pound pork steaks with a meat mallet until thin. Combine flour and caraway seeds together onto a plate. Now to crumb, firstly dip the steaks into the flour mixture, then the egg followed by the breadcrumbs.

Heat enough oil in a frying pan to shallow fry. Fry schnitzel on each side for 2 minutes or until golden brown. Remove from the oil and drain on some paper toweling.

To assemble the burger, place a dollop of sauce Gribiche on both side of the toasted burger bun. Followed by cabbage, sliced apple, bacon (optional) and Gruyere cheese. Sandwich together and serve.