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Pork Burger with Clonakilty Whitepudding & Apple

Pork Burger with Clonakilty Whitepudding & Apple


A quick fix for dinner. Pork burgers made with Clonakilty Sausages and Clonakilty Whitepudding paired with a homemade apple slaw. Nothing better than a straightforward restaurant quality meal!



450g pork mince – I used the Clonakilty sausage meat

4 tbsp rolled oats

140g Clonakilty white pudding, crumbled

1 onion, grated

1 green apple, grated

1 tbsp Dijon mustard


Apple Slaw:

1 green apple, cut into matchsticks

½ head of cabbage, thinly sliced

½ handful of coriander, roughly chopped

1 carrot, grated

2 tbsp mayonnaise

1 tbsp Dijon mustard

2 tbsp White wine vinegar

1 tbsp honey



  1. First thing first, squeeze the sausage meat out of the sausages unless you are using just regular pork mince. Skip this step if so. Snip every few sausages so that you can slide the meet out of the casing using your index finger and thumb.
  2. Next add all the remaining ingredients into a big bowl and mix it together using your hands to make sure it is all very well mixed together. Remember to season! Of course you can use a spoon but I find using your hands is much more effective. Transfer the mixture into a smaller bowl, cover with clingfilm and leave to sit in the fridge for 30 minutes.
  3. During this time prepare the slaw by simply adding everything to a bowl and covering it over with clingfilm and placing it into the fridge until its needed. If you find yourself with even more spare time prepare some wedges to cook in the oven and prepare all the extra fillings you like to find in your burger. My favourite is tomato, onion, avocado, mustard, mayonnaise and crispy ice burg lettuce.
  4. Weigh the meat mixture out into portions of about 120g each – go for about 6 patties out of the mixture.
  5. Grill the burgers for 10 minutes a side and serve in a floury white bun along with the apple slaw and some crispy wedges on the side.

Recipe created by Anna Haugh

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