METRIC MEASUREMENTS

PORK AND BRIE

toasted bottom bun

1tbsp confit tomato burger sauce

200g pork & chorizo patty

50g sliced brie

1x1cm ring of caramelised onion

1tbsp confit tomato burger sauce

toasted bottom bun

CONFIT TOMATO BURGER SAUCE

500g ketchup

500g vegan mayo

500g American mustard

130g white onion

1 bunch of spring onion

50ml oil

150g sundried tomato

large garlic cloves – minced

1tbsp maldon sea salt

Finely dice onion and fry in pan with oil. Chop sundried tomato and spring onion. Add ketchup, mustard, mayo, minced garlic & salt. Mix well until fully combined.

IMPERIAL MEASUREMENTS

PORK AND GOUDA

toasted bottom bun

1 TBL confit tomato burger sauce

7 oz. pork & chorizo patty

1.5 oz. slice of Gouda cheese

1/3-inch-thick ring of caramelized onion

1 TBL confit tomato burger sauce

toasted top bun

CONFIT TOMATO BURGER SAUCE

1 gallon ketchup

1 gallon vegan mayo

1 gallon yellow mustard

2 pounds white onion

4 bunches of green onion

¼ Cup oil

4 cups sundried tomato

2 Cups minced garlic cloves

1 TBL salt

Finely dice onion and fry in pan with oil. Chop sundried tomato and spring onion. Add ketchup, mustard, mayo, minced garlic & salt. Mix well until fully combined.