Asahi Cordon Bleu Pork Burger

Steps

How to make it

Prep 20 min · Cook 18 min

1. Rest cordon bleu pork cutlet 220 g at room temperature 10 minutes; split burger buns 2 pc; wash lettuce and drain; slice tomato thin.
2. Heat olive oil 1 tbsp in a skillet over medium; season both sides of the cutlet with sea salt 1/3 tsp and black pepper 1/4 tsp.
3. Pan-fry cutlet over medium heat 3 minutes until golden on the bottom; flip and cook 3 minutes more; if cheese inside is not melted, cover and steam on low 1 minute, then remove.
4. Wipe the pan; toast bun cut sides dry without oil 1–2 minutes until golden crisp; set aside.
5. Lay cheese 40 g on the hot cutlet; cover or microwave 20 seconds until edges soften.
6. On the bottom bun, layer lettuce, tomato, and hot cutlet; cap with top bun and press gently to set.
7. Halve or serve whole while hot to match Second Floor Cafe Asahi cordon bleu pork burger.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions