GETTING READY

For The Potatoes

1. In a pot place the potatoes. Cover with olive oil and canola oil. Place it on medium heat. Add garlic and rosemary, cover and let it cook till the potatoes are cooked.

2. Remove from heat and let it cool completely. Smash them with a pan or hand. Set aside or put in the fridge till used.

For The Pork

3. In a pan, heat the flavoured canola oil. Put the onion and sauté till it becomes translucent and soft. Add the paprika and red chilli flakes. Continue to sauté for a few more minutes.

4. Pour the sherry vinegar and stir well till all are mixed and continue to cook till it becomes dry and thick. Turn off the heat. Let it cool completely.

5. In a bowl, add the pork shoulder and onion mixture (retain around 3 tablespoons) and mix gently till well combined.

6. Shape the pork mixture into patties. Set aside for a few minutes.

MAKING

For The Romesco Sauce

7. In a blender put all the ingredients along with onion mixture (step 5) except the olive oil. Blend while slowly pouring the olive oil till it reaches a consistency of mayonnaise. Set aside.

For The Burger

8. Heat the frying pan with oil. Place the patties and fry them till done. Transfer them into a plate.

9. In the same pan, toast the burger bun slices and smashed potatoes (step 2). Transfer them to a plate. Fry the eggs. Set aside.

10. On the bun slices, spread the Romesco sauce. On the bottom half place the potatoes, patties and fried egg one after the other with eggs on top. Sprinkle cheese and cover with the other half of the bun.

SERVING

11. In a serving plate, serve the burger as breakfast with choice of beverage.