- 500g pork mince with at least 20% fat
- 4 brioche buns, toasted on one side
- 4 tablespoons Cranberry Kick
- 1 red onion
- 1 gem lettuce
- 190g brie
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1 teaspoon vegetable oil
- 1 teaspoon black pepper
Pre-heat a large frying pan.
Combine the mince, sage, oil, and salt and pepper in a mixing bowl and mix well to thoroughly combine everything. Form the patty mixture into four equal patties around 20mm thick each.
Cook the patties in the frying pan for about four minutes on both sides.
Cut the brioche buns in half and toast on one side. Smear the bottom of each bun with Cranberry Kick and layer up with patty, a couple of gem leaves, some slices of onion and a few slices of brie.