Regatta Hotel – Pork & Peanut Butter Burger on Black & White Sesame Seeds Milk Bun


  • 5x Brasserie Bread Black & White Sesame Seeds Milk Bun
  • 750g Australian Pork Mince
  • 700g Australian Bacon
  • ¼ cup Maple Syrup
  • 150g Peanut Butter
  • 100g Dill Pickle – sliced
  • ½ Baby Cos Lettuce
  • 250g Mayonnaise
  • 100ml Sriracha Chilli Sauce
  • 2x Cloves Garlic
  • Salt & Black Pepper

Method (Makes 5):

Australian Pork Mince Patties – Season the pork mince with salt & black pepper and handshape into patties to fit the burger buns. Chargrill patties on one side until well browned, about 3 minutes, then turn and cook for another 2 minutes. Remove from the pan and rest on a warm plate.

Maple Bacon – Grill bacon slices until crispy. Drizzle bacon with maple syrup and continue to cook until syrup has caramelised.

Sriracha Mayo – In a food processor, blitz mayonnaise, sriracha chilli sauce and grated garlic.

To Serve –  Lightly toast burger bun. Spread Sriracha mayo on the bottom half and peanut butter on the top half of the bun. Assemble the burger by layering lettuce, sliced pickles, pork patty and bacon.

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