The most delicious fun you can have with a smash burger? We think so. Grilled Finnebrogue Smoked Back Bacon is finished with a sticky sweet chilli glaze, that’s paired with Finnebrogue Naked Pork Sausages for the ultimate mash up. It’s an easy weeknight winner that also works for summer entertaining. Served in a fluffy bun with a fresh, tangy slaw with shredded cabbage, carrot, and a zingy lime dressing to balance the richness.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
red cabbage ½ (sliced)
carrot 2 (grated)
lime 1 (zest & juice)
Finnebrogue pork sausages 4
Finnebrogue smoked back bacon 4
sweet chilli sauce 4 tbsp
brioche burger buns 4
little gem lettuce 1
mayonnaise to garnish
Method
Make the zingy slaw
With a peeler, peel the red cabbage into thin pieces (remove the outer harder leaves first). Grate the carrot, then add to a bowl with the cabbage.
Zest and juice the lime and add to the bowl, season to taste with salt and pepper.
Cook the smash burgers
Remove the Finnebrogue pork sausage meat from the casings. Shape the sausage meat into 1 burger per serving.
Heat a dash of oil in a large pan over a medium heat. Add the sausage burgers to the pan and press them down firmly with a spatula to shape into smash burgers.
Cook for 3 - 4 minutes on each side until crispy and golden.
Glaze the bacon
Grill the Finnebrogue smoked back bacon in a pan over a medium heat, until crispy, around 5 minutes. Then brush generously with the sweet chilli sauce on one side. Cook for another minute, then flip over and glaze the other side with the sweet chilli sauce.
Finish and build the burgers
Toast the buns until golden and then add some mayonnaise (or your preferred condiment).
Build your burgers with the baby gem, tangy 'slaw, sausage burger, topped with the sweet chilli bacon. Tuck in and enjoy!
