Name: Greek-style pork steak sandwiches
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 x 150g pork sirloin steaks; 1 medium (140g) lemon; 2 teaspoons dried rigani or dried oregano (see Test Kitchen tips); 1 teaspoon sweet paprika; 2 tablespoons extra virgin olive oil; 2 teaspoons sea salt flakes; 3 cloves garlic, crushed; 4 hamburger buns, split; 1/4 iceberg lettuce, shredded; 1/2 small (50g) red onion, sliced finely; Tzatziki mayonnaise; 1 (130g) Lebanese cucumber; 1/3 cup (100g) whole egg mayonnaise; 1/4 cup (70g) Greek yogurt; 2 tablespoons chopped fresh mint leaves; 1 clove garlic, crushed

Ingredients

4 x 150g pork sirloin steaks

1 medium (140g) lemon

2 teaspoons dried rigani or dried oregano (see Test Kitchen tips)

1 teaspoon sweet paprika

2 tablespoons extra virgin olive oil

2 teaspoons sea salt flakes

3 cloves garlic, crushed

4 hamburger buns, split

1/4 iceberg lettuce, shredded

1/2 small (50g) red onion, sliced finely

Tzatziki mayonnaise

1 (130g) Lebanese cucumber

1/3 cup (100g) whole egg mayonnaise

1/4 cup (70g) Greek yogurt

2 tablespoons chopped fresh mint leaves

1 clove garlic, crushed

Method

1.Pound pork using a meat mallet. Finely grate the rind from the lemon; squeeze juice. Combine pork, rind, half the juice, rigani, paprika, oil, salt and garlic in a medium bowl; toss well. Cover, refrigerate for up to 1 hour.

Tzatziki mayonnaise

2.Meanwhile, halve cucumber lengthways; remove seeds. Grate cucumber coarsely; squeeze out excess liquid. Combine cucumber, mayonnaise, yogurt, mint, garlic and reserved lemon juice in a small bowl; mix well. Season to taste.

3.Cook pork on heated barbecue or grill pan over medium-high heat for 3 minutes each side or until browned and tender. Transfer to a plate; cover to keep warm. Heat buns on barbecue or grill pan for about 30 seconds each side or until just warmed.

4.To assemble burgers, place lettuce on the bottom half of each bun, top with pork, Tzatziki Mayonnaise and onion. Sprinkle with black pepper and fresh oregano or mint, if desired.

Rigani is dried Greek oregano with a distinct flavour, available from some delis. If unavailable, you can use dried oregano or ¼ cup chopped fresh oregano. Serve sandwiches with oven-roasted chips, sprinkled with crumbled fetta, if desired.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Styling by Kate Brown