Trotter sliders

Trotter sliders

By
From
Catalonia
Makes
14–16 sliders (6-8 burgers)
Photographer
Laura Edwards

The inspiration for this recipe came from Carlos at Mas Rabiol in L’Empordà, Girona, where they make a gorgeous trotter burger without any bread, and use just the meat. However, this idea sprang to mind, and it is one of the best sliders I have ever eaten.

Ingredients

Quantity Ingredient
3 pig’s trotters
1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stalk, chopped
1 bay leaf
handful parsley stalks
handful black peppercorns
400g minced pork
2 garlic cloves
2 tablespoons finely chopped oregano
small handful chopped parsley
sea salt
freshly ground black pepper
olive oil, for frying

to serve

Quantity Ingredient
mini brioche buns or slider buns
1 quantity Patatas bravas, alioli
1 quantity Calçots, romesco sauce

Method

  1. Put the trotters with the vegetables, herbs and peppercorns in a large pan of cold water. Bring to the boil and then simmer very gently for 4 hours until really tender. Drain and discard the liquid, vegetables, herbs and peppercorns.
  2. When cool enough to handle, remove the skin from the tro¢ers. Pick all the meat and fat from the bones and put in a bowl with the minced pork. Discard the bones and gristle. Finely chop the skin and add to the bowl of meat.
  3. Add the garlic, oregano and parsley to the meat mix and combine well with lots of seasoning. Shape into 6–8 burgers or 14–16 small sliders. Chill in the fridge for 30 minutes.
  4. Heat a layer of oil in a pan and fry the burgers until golden brown all over and piping hot. Toast the buns and spread with alioli and romesco sauce. Serve the burgers in the buns and eat immediately.
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