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Pork Burger
Ingredients show imperial units
- 200g leftover pork, cut into rough pieces
- 1 red onion, grated
- 2 tablespoons of white bread crumbs
Bread crumbs
Made from leftover bread.
Dry slices of white or wholemeal bread on a flat baking sheet in the oven – just pop them in when (or immediately after) something else is cooking. Leave to dry until completely crisp, when they will snap in half easily. Cool completely and whiz in a food processor or blender. Store in a freezer bag.
- 1 egg
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their best before date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
- 1 tablespoon chopped parsley
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
- Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
- Ground black peppercorns
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
- Burger buns
- Rocket leaves, roasted red peppers and red onion slices to serve
Instructions
- Put the leftover pork in a food processor and process until finely chopped. Add the grated red onion into the pork with a handful of breadcrumbs, the egg, chopped parsley and season well. Process until the mixture comes together.
- Shape into patties. Fry for 3-4 minutes on each side or until brown. Serve in burger buns with rocket leaves, roasted red pepper and a few slices of onion.
