• 2 tbsp Kerrygold Original Irish Butter
  • 4 brioche burger buns
  • 2 ripe pears
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup or honey
  • 50g baby spinach leaves
  • 500g onions
  • 150g cream cheese


1. Melt the butter in batches in the pan then toast the rolls in it one after the other cut side down until golden brown colour. Remove from the pan when done.

2. Wash the pears, cut them in half, remove the core and cut or slice thinly. Marinate with lemon juice and maple syrup in a bowl. Clean, wash and drain the spinach.

3. Shape the ground pork into 4 patties. Heat the oil in a large pan, and fry the patties for about 4 minutes while turning. Spread the buns with cream cheese. Top with patties, pears and spinach.

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