For the World creativity forum, Foodpairing® created a personalized burger for Tom Kelley, based on his favorite ingredients. Read more.
Why does this combination of ingredients work so well? Seen on aroma-level, the crunchy pork carnitas with their roasted and melty flavors match well with the green and fruity aromas of the avocado, brie and mango. The chutney of mango and tomato adds a balanced acidic taste. The creamy texture of the guacamole and brie cheese goes along well with the crunchy meat and the fresh hints in mango.
Ingredients (6 persons)
- 350 g pork carnitas
- 145 g avocado
- 6 g red wine vinegar
- 10 g yoghurt 1/2 lemon juice
- 5 g coriander, chopped
- 40 g olive oil
- 50 g onion, brunoise
- 10 g sugar
- 20 g rice vinegar
- 120 g tomato, brunoise
- 80 g mango, brunoise
- 120 g Brie cheese
- 6 Burger buns
Preparation method
Slowly cook the pork in bouillon until tender. Tear apart in little strings. Fry the meat in hot olive oil until it becomes crunchy. Season with pepper and salt.
Mix the avocado, red wine vinegar, yogurt, lemon juice, coriander and olive oil until you get a smooth guacamole.
For the Mango-Tomato chutney, braise the onions in olive oil. Add the sugar and continue braising for a brief moment until it becomes a sugar syrup. Add the rice vinegar and let it reduce. Add tomato and stir for one minute. Add the mango and reduce further. Season according to taste with pepper and salt, let cool.
Add a thick layer of guacamole on your burger bun, put some pork carnitas on top. Dress some mango-tomato chutney on top and finish off with two pieces of Brie cheese. Take a bite and enjoy your Burger.
