1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack team podcast 2 00:00:10,573 --> 00:00:11,453 Speaker 1: from News Talks. 3 00:00:11,453 --> 00:00:14,173 Speaker 2: A'd be it's time to catch up with our cook, 4 00:00:14,293 --> 00:00:16,373 Speaker 2: Nikki Wicks, who's in the kitchen for us this morning. 5 00:00:16,453 --> 00:00:16,813 Speaker 1: Killed her. 6 00:00:17,613 --> 00:00:18,733 Speaker 3: Yeah, kioda Jack. 7 00:00:19,373 --> 00:00:21,733 Speaker 2: I was a bit panicked when you sent through your 8 00:00:21,733 --> 00:00:24,053 Speaker 2: recipe this morning and you said you wanted to talk burgers. 9 00:00:24,053 --> 00:00:26,173 Speaker 2: And I sped down to the bottom and said, oh, 10 00:00:26,213 --> 00:00:27,853 Speaker 2: what's like you going to make for us this morning? 11 00:00:28,013 --> 00:00:30,813 Speaker 2: There an apple and kale burger, So I don't know 12 00:00:30,853 --> 00:00:33,253 Speaker 2: about that. I'm just not sure you're gonna have the spot. 13 00:00:33,413 --> 00:00:33,733 Speaker 1: Yeah. 14 00:00:33,973 --> 00:00:37,613 Speaker 2: Look, I'm an apple, fine kale, I guess. And then 15 00:00:37,653 --> 00:00:39,173 Speaker 2: I was like, but I feel like you need a 16 00:00:39,173 --> 00:00:40,093 Speaker 2: bit of protein in there. 17 00:00:41,533 --> 00:00:43,853 Speaker 3: Talk apple and kale burger cut. 18 00:00:43,693 --> 00:00:47,053 Speaker 2: A very very very very important addition, you know. I mean, yeah, 19 00:00:47,093 --> 00:00:49,493 Speaker 2: as soon as I realized that the error of my 20 00:00:49,573 --> 00:00:51,853 Speaker 2: ways I was, I was very pleased. 21 00:00:52,133 --> 00:00:54,573 Speaker 3: Yeah, Hey, there are a great little combination. And the 22 00:00:54,613 --> 00:00:57,773 Speaker 3: reason I'm talking burgers this week is there's a sort 23 00:00:57,773 --> 00:01:01,533 Speaker 3: of nationwide campaign at the moment called Burger Nation. You 24 00:01:01,573 --> 00:01:03,493 Speaker 3: can check it out, and it's just a bit of 25 00:01:03,493 --> 00:01:06,333 Speaker 3: fun really for us to us us eat burger eaters, 26 00:01:06,453 --> 00:01:08,773 Speaker 3: to vote for our best burger, and you can easily 27 00:01:08,773 --> 00:01:11,213 Speaker 3: go online and find out you're in Wellington. So I 28 00:01:11,253 --> 00:01:14,293 Speaker 3: suggest you get along and find somewhere in Wellington where 29 00:01:14,293 --> 00:01:16,253 Speaker 3: you can get yourself a really decent burger, and there 30 00:01:16,253 --> 00:01:19,293 Speaker 3: are many of them. I love a burger. I think 31 00:01:19,293 --> 00:01:21,893 Speaker 3: they're a bit like a taco in fact, that you 32 00:01:21,933 --> 00:01:23,573 Speaker 3: know in the way that they're sort of a pretty 33 00:01:23,573 --> 00:01:26,893 Speaker 3: balanced meal. You've got your carbohydrates, you're a lovely bit 34 00:01:26,893 --> 00:01:28,653 Speaker 3: of protein stuck in there, and it's a really good 35 00:01:28,653 --> 00:01:30,973 Speaker 3: excuse to get lots of edges in there. So I 36 00:01:31,053 --> 00:01:33,213 Speaker 3: love them. I absolutely love them. And this one pork, 37 00:01:33,253 --> 00:01:35,533 Speaker 3: apple and kale. It came about because I had a 38 00:01:35,533 --> 00:01:37,533 Speaker 3: lot of kale in my garden while I was desperate 39 00:01:37,533 --> 00:01:39,373 Speaker 3: to try and think of different ways to use it 40 00:01:39,693 --> 00:01:41,693 Speaker 3: a while ago. And this is great. We roast up 41 00:01:41,733 --> 00:01:45,053 Speaker 3: the kale, so grab some kale. The business of it 42 00:01:45,173 --> 00:01:47,533 Speaker 3: just goes so beautifully with the sweet of the apple 43 00:01:47,573 --> 00:01:50,573 Speaker 3: and the pork and we just massage that kale, turn 44 00:01:50,573 --> 00:01:53,973 Speaker 3: another into one hundred and seventy degrees, put some oil 45 00:01:54,173 --> 00:01:56,653 Speaker 3: on a tray and get that kind of massage around 46 00:01:56,693 --> 00:01:58,653 Speaker 3: your kale and just bake it for fifteen to twenty 47 00:01:58,693 --> 00:02:01,413 Speaker 3: minutes and then sprinkle it with salt. And it's amazing. 48 00:02:01,453 --> 00:02:04,973 Speaker 3: Even it's like a kale chip. 49 00:02:05,053 --> 00:02:06,133 Speaker 2: It's great. 50 00:02:06,373 --> 00:02:08,893 Speaker 3: Should be crispy as so it's a beautiful texture in 51 00:02:08,933 --> 00:02:10,853 Speaker 3: the burger as well. So you can set those aside 52 00:02:10,853 --> 00:02:13,933 Speaker 3: and those are done. Here's a recipe for making two 53 00:02:14,053 --> 00:02:18,733 Speaker 3: beautiful big pork mints patties. So two hundred and fifty 54 00:02:18,773 --> 00:02:22,213 Speaker 3: grams of port mints, some bread crumbs. I use half 55 00:02:22,213 --> 00:02:24,613 Speaker 3: a gram half a cup of fresh bread crumbs, and 56 00:02:24,653 --> 00:02:27,533 Speaker 3: I soak those in a splash of milk, just until 57 00:02:27,613 --> 00:02:29,973 Speaker 3: the bread crumbs have kind of absorbed that milk. This 58 00:02:30,053 --> 00:02:32,573 Speaker 3: saves you using an egg. I don't like an egg 59 00:02:32,653 --> 00:02:35,973 Speaker 3: and a meat ball or anything, or a burger patty, 60 00:02:36,173 --> 00:02:38,493 Speaker 3: because what ends up happening is it overcooks and it 61 00:02:38,613 --> 00:02:40,813 Speaker 3: just becomes a bit nasty and makes them really sort 62 00:02:40,813 --> 00:02:43,733 Speaker 3: of tough. This gives you a beautiful soft burger patty. 63 00:02:44,053 --> 00:02:47,253 Speaker 3: So soak those bread crumbs, mix up with your port minks, 64 00:02:47,493 --> 00:02:49,853 Speaker 3: half an onion. I just finally dice it or else 65 00:02:49,893 --> 00:02:53,173 Speaker 3: grate it. Two tablespoons of fresh herbs, and I'd go 66 00:02:53,253 --> 00:02:56,333 Speaker 3: for sage or parsley or rosemary or thyme. You can. 67 00:02:56,453 --> 00:02:59,013 Speaker 3: You know, you choose a nice big dollop of whole 68 00:02:59,013 --> 00:03:01,493 Speaker 3: grain mustard in their decent amount of salt and pepper, 69 00:03:01,733 --> 00:03:04,133 Speaker 3: and massage all of that together with your hands, and 70 00:03:04,133 --> 00:03:07,093 Speaker 3: that gets the proteins going jack which in the pork, 71 00:03:07,133 --> 00:03:09,893 Speaker 3: which will also help to bind it. Roll this, divide 72 00:03:09,933 --> 00:03:12,373 Speaker 3: it into two, roll it into two nice big balls, 73 00:03:12,373 --> 00:03:15,533 Speaker 3: flatten it, and make sure that you flatten your patty 74 00:03:15,933 --> 00:03:19,773 Speaker 3: so that it's flattened bigger than your burger butt, because 75 00:03:19,813 --> 00:03:21,893 Speaker 3: they do shrink. And we've all had that problem when 76 00:03:21,933 --> 00:03:25,013 Speaker 3: you make a burger at home and you end up 77 00:03:25,013 --> 00:03:27,773 Speaker 3: with this sort of little patty and the big overhanging 78 00:03:27,773 --> 00:03:30,693 Speaker 3: burger paddy a burger buts, So don't do that. Chill 79 00:03:30,733 --> 00:03:32,373 Speaker 3: it down for fifteen minutes. Want to get the rest 80 00:03:32,373 --> 00:03:36,053 Speaker 3: of everything sorted. Cook your patties in a pan or 81 00:03:36,333 --> 00:03:39,453 Speaker 3: on a barbecue, don't overcook them, and they'll be nice 82 00:03:39,493 --> 00:03:42,733 Speaker 3: and moist and delicious. And then key I think with 83 00:03:42,813 --> 00:03:45,333 Speaker 3: a good burger is to split the butt, wipe a 84 00:03:45,373 --> 00:03:47,653 Speaker 3: little bit of mayonnaise, and place the cut side down 85 00:03:47,653 --> 00:03:50,133 Speaker 3: in a pan or on a grill. The mayonnaise acts 86 00:03:50,133 --> 00:03:52,733 Speaker 3: like butter a bit better, and you'll get a beautiful, 87 00:03:52,853 --> 00:03:55,173 Speaker 3: Oh so good that they'll be soft on the top 88 00:03:55,173 --> 00:03:56,853 Speaker 3: of that cut side will be a little bit crispy 89 00:03:56,853 --> 00:03:59,733 Speaker 3: and yummy. And then I like to layer this up 90 00:03:59,773 --> 00:04:02,653 Speaker 3: when I do it, So I get my pork but 91 00:04:02,853 --> 00:04:05,613 Speaker 3: paddy on the bottom with some chili jam, put some 92 00:04:05,653 --> 00:04:08,893 Speaker 3: beetroot in there, put some shredded apple in there, and 93 00:04:08,933 --> 00:04:11,733 Speaker 3: then that crispy kale. Now I dropped this off at 94 00:04:11,733 --> 00:04:15,773 Speaker 3: my neighbors. Gave them one, and they're an older couple, 95 00:04:16,573 --> 00:04:18,253 Speaker 3: and they said it was the best burger they ever had. 96 00:04:18,653 --> 00:04:21,693 Speaker 3: They laughed, they were like, oh my goodness. And then 97 00:04:21,733 --> 00:04:24,693 Speaker 3: they were like, we are sold. That was fantastic, so beautiful, 98 00:04:24,733 --> 00:04:28,213 Speaker 3: beautiful combination of sweetness and a little bit of bitterness, 99 00:04:28,213 --> 00:04:31,093 Speaker 3: a little bit of crunch in there. It's a good burger. 100 00:04:31,653 --> 00:04:32,333 Speaker 1: Setting each other. 101 00:04:32,413 --> 00:04:35,613 Speaker 2: That's the point, right, That's why it was just a 102 00:04:35,653 --> 00:04:38,533 Speaker 2: kale and apple. No thanks, but you've got with the pork, 103 00:04:38,533 --> 00:04:40,653 Speaker 2: it kind of all balances itself. 104 00:04:41,333 --> 00:04:43,093 Speaker 3: It's great. And you know, the kale works a bit 105 00:04:43,133 --> 00:04:45,173 Speaker 3: like a pickle, Like I've got no pickle in this. Yeah, 106 00:04:45,813 --> 00:04:47,933 Speaker 3: it's kind of got that bitterness in the acidity of 107 00:04:47,933 --> 00:04:50,933 Speaker 3: the apple. So it's perfect. It's absolutely gorgeous. So get 108 00:04:50,973 --> 00:04:53,813 Speaker 3: out there and support your local burger place to give 109 00:04:53,853 --> 00:04:55,773 Speaker 3: them a big old vote. Don't drive too far, we 110 00:04:55,773 --> 00:04:59,453 Speaker 3: can't afford it. So go to your local and let's 111 00:04:59,453 --> 00:05:00,213 Speaker 3: eat more burgers. 112 00:05:00,693 --> 00:05:03,253 Speaker 2: It's amazing. So Burger Nation's got three hundred and seven 113 00:05:03,333 --> 00:05:04,333 Speaker 2: venues taking. 114 00:05:04,133 --> 00:05:04,693 Speaker 1: Part this year. 115 00:05:04,773 --> 00:05:07,573 Speaker 2: It was two hundred rights next year. Yeah, yeah, yeah, 116 00:05:07,613 --> 00:05:11,133 Speaker 2: and so it's really really exploded. The competition goes until 117 00:05:11,133 --> 00:05:13,693 Speaker 2: the twenty ninth, so just over a week to go, 118 00:05:13,813 --> 00:05:15,973 Speaker 2: and then the winners announced on April first. Yeah, that'd 119 00:05:15,973 --> 00:05:17,973 Speaker 2: be great. I think it's a very very good excuse 120 00:05:18,053 --> 00:05:20,653 Speaker 2: to indulge in to support your locals. 121 00:05:20,813 --> 00:05:22,973 Speaker 3: Yeah, they're not they're not unhealthy. If you go to 122 00:05:23,013 --> 00:05:25,853 Speaker 3: a good place that's making them from scratch, which most 123 00:05:26,053 --> 00:05:29,733 Speaker 3: most independents do, then you've really got a fantastic meal. 124 00:05:29,773 --> 00:05:31,733 Speaker 3: I mean, also get the fries on the side, because 125 00:05:31,733 --> 00:05:33,213 Speaker 3: why wouldn't see that, and. 126 00:05:35,413 --> 00:05:39,453 Speaker 2: Changes changes the nutritional the nutritional balance a little. But yeah, no, 127 00:05:39,653 --> 00:05:42,613 Speaker 2: I'm with you. Well, wake sure that amazing sounding recipe too. 128 00:05:42,653 --> 00:05:45,653 Speaker 2: The pork, apple and kale burger recipe is up on 129 00:05:45,693 --> 00:05:47,693 Speaker 2: the news talks he'd be website. Thank you so much, Nicky. 130 00:05:47,773 --> 00:05:49,053 Speaker 2: We will catch you again very soon. 131 00:05:49,573 --> 00:05:52,693 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 132 00:05:52,773 --> 00:05:55,573 Speaker 1: to news talks that'd be from nine am Saturday, or 133 00:05:55,653 --> 00:05:57,573 Speaker 1: follow the podcast on iHeartRadio