Black pork burger

Black pork burger

4 persons – 40 minutes

400 g of minced Goodvalley pork shoulder

4 favourite buns, cut into halves

1 large egg yolk (or two smaller ones)

1 large red onion, minced

2 teaspoons of ground sweet paprika

1 teaspoon of curry

Pinch of ground chilli pepper

Pinch of bear’s garlic

Fresh spinach leaves

Ground salt and pepper

Rapeseed oil



1 small red cabbage

3 carrots

1 iceberg lettuce



Approx. 200 g of plain yogurt

1 spoon of soy sauce

1 clove of garlic

2 teaspoons of curry

Pepper and salt

A few drops of lemon juice

Black buns

Use your favourite recipe for buns and simply add squid ink or activated charcoal powder

oth ingredients provide striking black colour

Use your favourite recipe for buns and simply add squid ink or activated charcoal powder. Both ingredients provide striking black colour

Peel and chop the onion into small cubes. In a frying pan with hot oil, lightly fry the onion, together with the crushed garlic, until it turns transparent. Add the curry, stir and remove from the heat. When it cools down, add the whole to the cold yogurt and mix thoroughly. Add the soy sauce and lemon juice to enhance the flavour. Season with salt and pepper.

Wash all vegetables thoroughly. Peel the carrots and cut into thin bars. Chop up the red cabbage and iceberg lettuce. Mix everything together. Add a few drops of lemon juice, season with salt and pepper. Mix again and put in the fridge

Wrap the egg yolk into the meat and add the finely chopped onion. Season the whole with dried bear’s garlic, sweet paprika, chilli pepper and freshly ground pepper. Mix thoroughly so that the spices mix evenly through the meat and knead it.

On the cutting board, form small meatballs and kneading them gently, form them into patty shapes. Their diameter should not be bigger than the diameter of the buns. Leave the meat in the fridge for about half an hour.

Heat the rapeseed oil in a frying pan (preferably a grilling pan). Take the patties and season them with salt on one side. Cook the salted side for approx. 5 minutes. Season the another side with salt before flipping.

Put a slice of your favourite melted cheese on each patty a moment before removing the meat from the pan.

If you want to have warm burger buns, put half them on a baking tray lined with parchment and put it in the oven, preheated to 150 degrees (hot air) for approx. 4 minutes.

Spread the curry sauce on the top half of the bun and top with spinach leaves. Put spinach leaves on the melted cheese side of the warm meat and top with the previously prepared salad. Cover the whole with the top half of the bun. Bon appetite!


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We process our own feed

In Goodvalley we have our own feedmills where we prepare feed for our pigs. This way we can make sure our feed mix contains all of the natural components which are needed to keep our pigs healthy.

We prepare our own quality meat

Our processed products are always witout any preservatives. Only by controlling all stages of the production, we can take full responsibility for the quality of our meat.

We grow our own crops

In Goodvalley we have 36.500 hectares of land. We grow our crops by using degassed manure from our biogas plants. This way we cultivate our soil while taking care of the environment. We have wheat, barley, rape, corn, rye, sunflower and soy.

We raise our own pigs

Our animal welfare standards are certified by GLOBALG.A.P. (Good Agricultural Practice) and we make sure that our pigs have the necessary space, toys available and the right people, who, care for them at every stage.

We produce our own energy

In our biogas plants we use waste products from all steps of the production. This way we generate heat and energy for our units while we use the degassed minerals as a valuable fertilizer on our fields. This process makes our production less invasive towards the climate.

We harvest our own fields

It is important for us to harvest our fields by ourselves. This way we can control the harvesting proces and by using modern technology and equipment our machines are less invasive and less damaging to the environment.