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Pork roast burger with red cabbage and crackling
Dinner

Pork roast burger with red cabbage and crackling

A pork roast burger with red cabbage, creamy dressing and crisp crackling. Great for leftover roast pork and perfect in the days between Christmas and New Year.

ComfortChristmasWinterDinnerWeekendFamily Time
Shopping List
Rate:
1.0 (1)
25 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Burger

    • 4 stk Burger buns, preferably brioche
    • 1 håndfuld Fresh lettuce (e.g. little gem or lamb's lettuce)

  • Roast pork & crackling

    • 14.1 oz Sliced roast pork (leftovers)
    • 1 håndfuld Crackling, extra crisp (re-crisped in oven if needed)

  • Red cabbage & apple

    • 7.1 oz Red cabbage, finely shredded – or ready-pickled
    • 1 stk Apple, grated or in small dice
    • 1 tbsp Apple cider vinegar
    • 1 tsp Honey
    • ½ tsp Salt

  • Dressing

    • 3 tbsp Mayonnaise
    • 2 tbsp Crème fraîche 18%
    • 1 tsp Mustard (wholegrain or classic)
    • 1 tsp A little lemon juice
    • ½ tsp Salt and pepper

Instructions

  1. 1

    Warm and prepare the roast pork

    1. Warm the pork slices briefly in the oven, and give the crackling a couple of minutes too if it needs extra crispness.
    5 min
    200°C
    Oven
  2. 2

    Mix the dressing

    1. Stir together mayo, crème fraîche, mustard, lemon juice, salt and pepper. Adjust to taste – it should be tangy and smooth.
    3 min
    Bowl
  3. 3

    Prepare the red cabbage

    1. Toss the red cabbage with grated apple, vinegar, honey and salt. Let it sit for a few minutes.
    5 min
    Bowl
  4. 4

    Assemble the burger

    1. Lightly warm the buns. Spread dressing on both sides, add lettuce, red cabbage, pork slices and top with crisp crackling.
    3 min
    Knife

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Details

Nutrition

Calories

620kcal

Protein

28g

Fat

32g

Carbs

55g

Serving Size

350g

Dietary

Allergens

GlutenEggsDairy

Serving

Suggestions

  • • Serve the burger with the crackling on top just before eating.
  • • Put a little extra red cabbage and dressing on the table so people can adjust as they go.
  • • Fries or a crisp salad work well on the side.

Drink Pairings

  • • Glass: Christmas beer or elderflower cordial

Side Pairings

  • • Homemade fries

Dessert Pairings

  • • Risalamande

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store the ingredients separately. Assemble the burger just before serving.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Only the roast pork can be frozen — not the assembled burger.

Reheating

  • • Oven: Warm the roast pork 5 minutes at 200°C for crisp crackling. (200°C)

Tips

Preparation

  • • Slice the pork into thin, even pieces so it heats quickly and is easy to build the burger with.
  • • Make the red cabbage in advance for a rounder flavour.

Cooking

  • • Give the crackling a few minutes in the oven just before serving for maximum crispness.
  • • Warm the buns on a hot pan for a softer, buttery edge.

Serving

  • • Add the crackling last so it stays crisp.
  • • Serve with extra red cabbage on the side if you like.

Variations

Flavor

  • Pickled red onions
  • Orange in the dressing
  • A little more mustard

Health

  • Swap mayo for yoghurt mayo
  • Use wholegrain burger buns
  • More red cabbage in each burger

Method

  • Warm the buns in a pan with butter
  • Give the crackling 2–3 minutes in the oven just before serving
  • Let the red cabbage sit a little longer

Toppings

  • Pickles
  • Crispy fried onions
  • Fresh thyme

Author

N

Nordmad

Nordisk hverdagsmad med ro, varme og sæsonens råvarer.

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Author

N

Nordmad

Nordisk hverdagsmad med ro, varme og sæsonens råvarer.