Name: Pork Roast and Sauerkraut Burger
Prep time: 15 min
Total time: 15 min
Yield: serves 2 people
Cuisine: Slovenian
Ingredients: Homemade Burger Brioche Buns; 120 g Boneless Pork Loin Roast with Sage and Garlic; 2 tbsp mustard; 1 handful of sauerkraut; 1/4 onion; 2 tbsp Basic mayonnaise; 2 slices Cheddar (or other cheese); 2 slices bacon

Pork Roast and Sauerkraut Burger

Pork Roast and Sauerkraut Burger is such an easy burger to make and a great way to use any leftover pork roast cut, from the pork loin, pork belly or pork tenderloin, this one is great for all kinds of pork roast cuts. Homemade burger brioche buns are filled with mustard, mayo, onion, bacon, and cheddar, which compliments this pork and sauerkraut burger perfectly. As I’ve mentioned on the blog before, roasts are pretty popular in our family, but there are almost always leftovers. Sure, you can reheat them and repeat the dinner the next day, but you can also make it more fun and special, like layering the pork roast in a burger with other delicious ingredients and sauces (yup, it’s always a great idea to have some of those amazing homemade burger buns in the freezer) Perfect for game night, sliders for picnic or birthday celebrations or father’s day surprise. Such a quick and easy treat.

Pork Roast and Sauerkraut

This is such an easy pork burger, that's not just incredibly tasty but a great way to use any leftover pork roast cuts. Pork roast and sauerkraut (What is sauerkraut? Sauerkraut is thinly sliced fermented cabbage that's incredibly delicious and has a long shelf life, which makes it perfect for winter and autumn.) go wonderfully together and bring the best out of each one taste-wise. For the best possible result don't forget to make the best homemade burger brioche buns - they are such a treat and they freeze really well too.

Pro tip for a nice, shiny burger finish

For a nice shiny finish: Place the finished Pork Roast and Sauerkraut Burger to a hot skillet over medium-low heat. Splash a teaspoon of water over the skillet and cover with heat-proof bowl for a minute. This will cause the steam to release, which will soften the bun a bit and give it a nice shine.

Burger sauce ideas

Sauces are what make an average burger the best burger in town. Here are some sauces to try in your next burger:

What to serve with a pork burger

This amazing, gourmet pork burger with sauerkraut is a treat on its own, but if you want to up your game, you can serve it with:

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METHOD

Burger buns and pork

This is a great recipe to use any leftover pork roast. However, we do have a great pork loin roast recipe on the blog and it's the one we used in this recipe. You can also buy burger buns if you have a favorite store-bought version, but we really recommend making your own at home, they are the best, fluffy, tasty, easy to make.
toast the burger bun

Place a skillet over medium-high heat. Add bacon to the skillet. Pan fry the bacon about a minute on each side or until golden and crispy. Transfer from the skillet to a plate. Cut each burger bun in half. Toast each bun for about 1 minute in a skillet (cut side down), until golden brown and crunchy. Remove from the heat. Add two (or more if you prefer) thinly sliced roasted pork loin slices to the skillet. Cook for about 30 seconds on each side, just to warm them a bit. Place a slice of cheddar on top of the sliced pork loin roast. Cover with a lid and turn the heat off. Let the cheese melt.
Layering

Generously spread a tablespoon of mustard over the bottom half of the brioche burger bun. Add half of the sauerkraut and thinly sliced onion. Add a teaspoon of mayonnaise on top. Place a slice of pork roast with melted cheese on top of the mayo. Add a slice of crispy bacon and finish off by placing the bun (with a tablespoon of mayo spread on the bottom) on top of the bacon. Repeat the process with the remaining bun. Serve immediately and enjoy.

Tip

For a nice shiny finish: Place the finished Pork Roast and Sauerkraut Burger to a hot skillet over medium-low heat. Splash a teaspoon of water over the skillet and cover with heat-proof bowl for a minute. This will cause the steam to release, which will soften the bun a bit and give it a nice shine.