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4 teaspoons (20 mL) olive oil
2 garlic cloves, sliced thin
8 ounces (250 g / 1 1/2 cups) rapini, kale or spinach, chopped
1 teaspoon (5 mL) salt
Pinch red pepper flakes
4 hamburger buns, toasted
Sauce: In a bowl, combine the mayonnaise, lemon zest and garlic. Refrigerate for at least 15 minutes, or store in the refrigerator, covered, for up to three days.
Burgers: In a large bowl, mash together the bread, shallot, milk, soy sauce, fennel, rosemary and pepper, to make a paste.
Crumble pork into the bowl and gently combine it with the bread mixture. Divide into four equal portions, shaping each into a patty about 3/4 inch (2 cm) thick, then press the centre of each patty to make a small hollow.
Article content
4 teaspoons (20 mL) olive oil
2 garlic cloves, sliced thin
8 ounces (250 g / 1 1/2 cups) rapini, kale or spinach, chopped
1 teaspoon (5 mL) salt
Pinch red pepper flakes
4 hamburger buns, toasted
Sauce: In a bowl, combine the mayonnaise, lemon zest and garlic. Refrigerate for at least 15 minutes, or store in the refrigerator, covered, for up to three days.
Burgers: In a large bowl, mash together the bread, shallot, milk, soy sauce, fennel, rosemary and pepper, to make a paste.
Crumble pork into the bowl and gently combine it with the bread mixture. Divide into four equal portions, shaping each into a patty about 3/4 inch (2 cm) thick, then press the centre of each patty to make a small hollow.