Name: Make Sunday brunch extra-special with this pork smash pattie and egg roll
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 tablespoons olive oil; 6 cloves garlic, finely chopped; 500g pork mince; 2 bunches sage, finely chopped; 110g jar capers, drained; Sea-salt flakes and freshly ground black pepper, to season; 3 onions, finely chopped; 6 free-range eggs; 1 small iceberg lettuce, shredded; 1/2 cup chopped parsley leaves, plus extra to serve; 3 tablespoons mayonnaise; 6 brioche buns, split and toasted; Chilli jam; 8 medium red chillies, chopped; 5cm piece ginger, chopped; 2 cloves garlic; 4 red capsicums, chopped; 500ml white vinegar; 800g caster sugar; Juice and zest of 2–3 limes

Colin has created a breakfast option that’s high protein and the right level of fancy to serve up at Sunday brunch. With a homemade chilli jam, brioche buns and a perfectly cooked egg, these pork smashed pattie rolls will be your new favourite weekend brekkie.

Pair this with a green smoothie or a healthy dose of caffeine to get your day started the right way!

Ingredients

2 tablespoons olive oil

6 cloves garlic, finely chopped

500g pork mince

2 bunches sage, finely chopped

110g jar capers, drained

Sea-salt flakes and freshly ground black pepper, to season

3 onions, finely chopped

6 free-range eggs

1 small iceberg lettuce, shredded

1/2 cup chopped parsley leaves, plus extra to serve

3 tablespoons mayonnaise

6 brioche buns, split and toasted

Chilli jam

8 medium red chillies, chopped

5cm piece ginger, chopped

2 cloves garlic

4 red capsicums, chopped

500ml white vinegar

800g caster sugar

Juice and zest of 2–3 limes

Method

Step 1

To make the chilli jam, process chilli, ginger and garlic in a small food processor until finely chopped. Place in a large, heavy-based saucepan along with the capsicum, vinegar, sugar and lime zest. Cook on low heat, stirring, until sugar dissolves. Increase heat to medium. Simmer for 45–50 minutes, until mixture has a jam-like consistency. Remove from heat. Stir in lime juice.

Step 2

Heat oil on a barbecue plate on medium heat or use a frying pan. Add garlic. Cook, stirring, for 1 minute. Remove to a large bowl and let cool. Stir in mince, sage and capers. Season. Divide mixture into six equal patties.

Step 3

Add onion to the barbecue flat plate on medium heat or use a frying pan. Press patties onto the onions and cook for 1–2 minutes. Flip patties and press the uncooked sides onto the remaining onions (rearrange onions if needed). Cook for a further 1–2 minutes or until done to your liking. Remove and set aside.

Step 4

Fry eggs on same barbecue or in same pan on high heat for 2 minutes.

Step 5

Combine lettuce, parsley and mayonnaise in a bowl. Place lettuce mixture, patties and eggs on bun bases. Sprinkle with extra parsley, spoon on chilli jam, then sandwich with bun tops.

two breakfast burgers with pork smash pattie and eggs on them. chilli jam in clear jar to the front and glass of orange juice at the back — *(Photography: Tim Roberts, Styling: Lucy Busuttil)*

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.