The Pork Schnitzel Burger is a brilliant culinary adaptation of a much-loved European classic, schnitzel, into a contemporary comfort food staple: the burger. This innovative dish takes the heritage of Austrian cuisine—particular the renowned Wiener Schnitzel—and pairs it with the ever-popular burger format to create a satisfying fusion of tradition and modern simplicity. In each bite, you’ll discover the textures and flavors that make schnitzel a global favorite, while embracing the versatility and convivial appeal of a burger.
Schnitzel, a dish synonymous with Austrian home cooking and rustic charm, is steeped in culinary history. Traditionally made with pounded, breaded, and fried veal or pork, schnitzel is valued for its crisp exterior and tantalizingly tender interior. It has long been a hallmark of Central European dining, whether served in a family kitchen or a cozy Alpine inn. The use of pork in this recipe hearkens back to common regional variations, ensuring familiarity while allowing a slight departure from the classic veal preparation.
What makes the Pork Schnitzel Burger truly stand out, however, is its marriage of techniques from traditional Austrian cooking with the casual, versatile nature of American-style burgers. The pork cutlets remain true to their origins, pounded thin for that characteristic tenderness, then dredged in flour, dipped in egg, and coated with golden breadcrumbs—preferably panko for added crispiness. When fried to perfection, the schnitzel achieves an irresistible crunch that forms the foundation of the burger’s bold texture-to-flavor interplay.
Accompanying the schnitzel in this reimagined recipe are components that elevate the burger experience while honoring schnitzel’s flavor profile. A tangy German-style mustard or Dijon sauce slathered onto the toasted bun pays homage to schnitzel’s frequent accompaniment—mustard or lemon for an acidic kick. Meanwhile, the cabbage slaw layered atop the schnitzel provides an element of freshness, bringing balance with its subtle crunch and vinegary tang. This choice also nods to European coleslaws and salads often served alongside schnitzel, showcasing how complementary flavors are maintained, even in this new format.
The choice of a soft brioche bun completes the fusion, offering a pillowy contrast to the schnitzel’s crisp crust. Inspired by the versatile nature of burgers, the bun not only serves as a functional carrier but enhances the overall dining experience with its slight sweetness and richness.
This recipe is both comfortingly nostalgic and excitingly inventive, making it perfect for any meal, whether you’re seeking a hearty lunch, a satisfying dinner, or a centerpiece for casual entertaining. It’s a reminder of how traditional dishes can continue to evolve while respecting their roots. By transforming schnitzel into a burger, this dish embraces the global nature of food and reflects how cuisines, though tied by culture and history, can cross borders to create something universally delightful.
The Pork Schnitzel Burger captures the best of two worlds: the timeless appeal of schnitzel and the modern-day charm of a juicy burger. It’s a fun and delicious exploration of culinary tradition that brings the flavors of Austria straight to your table, one bun at a time.
Pork Schnitzel Burger
Ingredients
For the Schnitzel
- 4 slices pork cutlets about 150g each, pounded to 1/4 inch thickness
- 1 cup all-purpose flour for dredging
- 2 units eggs beaten
- 2 cups bread crumbs preferably panko for extra crunch
- 2 tablespoons vegetable oil for frying
For the Burger Assembly
- 4 medium burger buns preferably brioche, toasted
- 1 cup cabbage slaw store-bought or homemade
- 4 tablespoons mustard sauce German-style or Dijon
Instructions
- Prepare the Schnitzel: Season the pork cutlets with salt and pepper on both sides. Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.
- Dip each pork cutlet first in flour, shaking off any excess, then in the beaten eggs, and finally coat generously with bread crumbs, pressing to ensure they adhere well. Repeat for all cutlets.
- Frying: Heat the vegetable oil in a large skillet over medium-high heat (around 180°C/355°F). Fry each cutlet for 3-4 minutes on each side, until golden brown and cooked through. Drain on paper towels.
- Assemble the Burger: Spread a tablespoon of mustard sauce on the bottom half of each toasted bun. Place the schnitzel on top, add a handful of cabbage slaw, and finish with the top bun.