Pork burger recipes
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- Spiced Pork Burgers with South African Peach and Chilli Salsa
- Pork Burgers With Caramalised Pears & Onions
- Goan Pork Burgers
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Spiced Pork Burgers with South African Peach and Chilli Salsa
by Sophie Michell
Views 2503, Added Tue Feb 2 2010
- 600g Minced pork
- 1 tsp. Ground cumin
- 1 tsp. Ground coriander
- 0.5 tsp. Smoked paprika
- 1 clove Garlic. finely crushed
- Sea salt and pepper
- 2 Peaches
- 1 Red onion
- 1 Red chilli
- 1 small handful Fresh coriander
- 1 Juice and zest of lime
- 1 inch piece Ginger
- Splash of Olive oil
- TO SERVE
- 4 medium Sweet potatoes
- 3-4 cloves Garlic
- Sprinkling of Dried chilli flakes
- Olive oil
- Sea salt and pepper
- Green salad
- 1. Firstly mix the spices together and add the garlic and the meat, mix well and add a good amount of seasoning, about a teaspoon of sea salt and a good few turns of freshly ground pepper.
- 2. Make the mix into four large patties or eight small patties, and pop back into the fridge.
- 3. Then get the potatoes ready, preheat the oven to 200C, and peel and cut into wedges.
- 4. Lay them onto a baking tray and sprinkle with the olive oil, chilli flakes and garlic.
- 5. Roast until cooked and golden, for around for 30 minutes or until golden and cooked.
- 6. While they are cooking make the salsa. De-stone and cut the peaches into small dice, about 1 cm sized pieces.
- 7. Finely chop the red onion and chilli and mix well together.
- 8. Zest half the lime and add along with all the juice.
- 9. Finally grate in the ginger, add the olive oil and coriander and season.
- 10.Then heat up a frying pan or griddle pan, and during the last 20 minutes of cooking the potatoes, you can cook the burgers just make sure they are cooked throughout, this should take about 8-10 minutes each side.
- 11.Serve the burgers with a big scoop of salsa and the wedges or even for something different, serve in baps or pitta bread.
Grated cooking apple mixed into the mince mixture before cooking tastes beautiful and makes the burgers more moist
- 500gr minced pork
- 1 egg beaten
- 4 small pears, cut into quarters
- 1 red onion, sliced
- 2 tbsp brown sugar
- Generous lump of butter
- Bread rolls
- salt and pepper to taste
- olive oil to fry
- Using hands, combine the mince, egg, salt and pepper together
- Shape into 4 large burgers or 8 smaller ones
- Fry on a medium heat for about 25 minutes for the larger ones and 16 minutes for the smaller ones. Turn the burgers often. The juices need to be running clear before they are ready to serve
- As the burgers are cooking heat the butter and the sugar in another pan on a medium/high heat.
- Add the pears and onions and fry for about 8 minutes until soft and golden.
- Open the bread rolls, add the burgers and place the pears and onions on the side of the plate by the roll.
- 1 lb Lean ground pork
- 1 Medium onion, finely chopped
- 2 tbsp. Finely chopped corriander
- 1 tbsp. Tomato paste
- 2 tbsp. Madras Curry Paste
- 0.5 tsp. Ground black pepper
- 6 Hamburger buns
- 2 Tomatoes, sliced
- 6 Lettuce leaves
- 3 tbsp. Mayonnaise
- 2 tbsp. Mustard
- 1. Combine the pork, onions, corriander, tomato paste, Madras Curry Paste, and black pepper in a medium bowl. Mix well.
- 2. Divide mixture into six portions and form patties. Let stand for 10 minutes.
- 3. Grill the burgers on the BBQ or under an electric griller for about 15 minutes, turning once or twice until cooked.
- 4. Grill the buns also, cut side down, until toasted.
- 5. Serve burgers on grilled buns with lettuce and tomato asnd relish if you fancy.