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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
30 min
Total Time
25 min
Serves
4

Ingredients

30 ml
butter
2
onion(s)
250 ml
red wine
80 ml
onion confit
600 g
lean ground pork
1
egg(s)
2 ml
coriander
To taste,
salt and pepper
1 head
lettuce
1
apple(s)
1 bunch(es)
coriander
15 ml
dijon mustard
15 ml
olive oil
15 ml
lemon juice
To taste,
salt and pepper
1
brie cheese
4
small ciabatta buns

Directions

Step 1
In a large skillet over medium-high heat, brown onions in butter until translucent.
Step 2
Add wine and onion confit and bring to a boil.
Step 3
Reduce heat to medium and simmer until liquid is completely evaporated, around 40 minutes.
Step 4
Meanwhile, mix pork, egg, and coriander together and season with salt and pepper to taste.
Step 5
Shape into 4 equal-sized meat patties and set aside.
Step 6
Preheat barbecue to medium-high.
Step 7
In a large bowl, mix together lettuce, apple, and cilantro.
Step 8
Mix mustard, olive oil, and lemon juice together for dressing.
Step 9
Add dressing to chiffonade. Mix well.
Step 10
Cook meat patties on the lower grill of the barbecue for around 3 or 4 minutes per side, turning once, or until a meat thermometer inserted in the thickest part of the patty reads 70°C (160°F).
Step 11
When finished cooking, place one or two slices of cheese on the meat patties and lightly grill ciabatta buns.
Step 12
Spread onion compote over 4 ciabatta halves.
Step 13
Place a meat patty with melted cheese on the compote.
Step 14
Garnish with chiffonade to taste and place other ciabatta half on top.