Pork & Apple Burgers
SummerPorkServes 4
Ingredients
- 500g cubed pork shoulder
- 1 large dessert apple, peeled and grated
- 2 tablespoons finely-chopped shallot
- 1 beaten egg
- 25g home-made white breadcrumbs
- 1 tablespoon mixed, finely-chopped fresh rosemary, sage and thyme
- A generous pinch of ground nutmeg
- 1 teaspoon sea salt
- 20 grindings black pepper
- To serve: 4 large burger buns, thinly sliced onions, sweet Polish gherkins, mayonnaise mixed with wholegrain mustard, and lettuce
Method
Either mince the pork or pulse in a food processor — being careful not to let it turn into a paste.
Place in a bowl with the remaining ingredients, mix well, cover and refrigerate for two hours.
Fry a small piece of the mix and test for seasoning. Form into four burgers and shallow-fry in sunflower oil for three minutes each side.
Serve in burger buns, spreading the cut sides with the mustard mayonnaise and adding slivers of onion, gherkin and some shredded lettuce to each.
From the August 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)