Pork Burgers with Sage, Garlic & Stilton
Pork Burgers subtly flavoured with sage & garlic, topped with melting Stilton cheese & a tangy coleslaw with apple.
Ingredients
- 500 g free range pork mince
- 1 medium onion roughly chopped, simmered in water, drained & cooled
- 1 tsp garlic granules or 1-2 fresh garlic cloves, finely chopped
- 1 tsp dried sage
- salt & pepper to taste
- 2 tsp olive oil
- burger buns see Recipe Notes
- 100 g Stilton cheese cut into 4 large or 8 small slices
To Serve (optional)
- Tangy Vegetable & Apple Coleslaw see Recipe Notes
- Pickled Gherkins sliced
Instructions
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In a large bowl, combine the pork mince, the cooked and cooled onion, garlic and sage. Season with salt & pepper.
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Shape into 4 large or 8 mini burger patties.
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If you need to cook the burgers in batches: put a baking tray in a low oven before you start.
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Heat the olive oil in a frying pan then cook the patties, in batches if necessary, until they are nicely browned and thoroughly cooked all the way through.
If lots of fat comes out of the burgers, pour it into a clean jar & store in the fridge for use in other recipes.
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Put the cooked burgers on the preheated baking tray while you cook the rest.
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Split the burger buns and put the cut sides under a hot grill until lightly toasted.
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Take the tray of Pork Burgers from the oven and place a slice of Stilton cheese on each one.
Place the burgers under the grill and heat until the Stilton is just melting.
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Put a burger on each bun, topped with Tangy Vegetable & Apple Coleslaw and slices of gherkin.
Secure with skewers or cocktail sticks if necessary.
Recipe Notes
To make your own burger buns, follow this recipe for Homemade Crusty Bread Rolls with No Kneading. Cook on a baking tray rather than in a covered pot for a softer crust.
This Tangy Vegetable & Apple Coleslaw makes a great, crunchy accompaniment to the Pork Burgers.