Ingredients
For the meat mixture
- 750g pork mince
- 75g fresh breadcrumbs
- 2 tsp finely chopped fresh sage
- 1 dessert apple, coarsely grated
- 2 spring onions, finely chopped
- 1 free-range egg, lightly beaten
- sea salt and freshly ground black pepper
To serve as burgers
- 1 tsp olive oil
- 4 burger buns
- 1 head Little Gem lettuce, leaves separated
- 2 tomatoes, thickly sliced
- ½ small red onion, cut into rings
- English mustard, to taste
- cheese
Method
- Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with foil.
- Place all the meat mixture ingredients, into a bowl with a good pinch of salt and black pepper. Start mixing with a spoon then finish with your hands to get it totally mixed.
- Divide the mixture in half and place one half into a bowl or box, cover and place in the fridge until needed – it should be used within 2 days. Divide the rest into 4 and form into burger shaped patties.
- If you aren’t BBQ the burgers, heat olive oil in a frying pan until medium hot, then add the burgers and fry on each side for 45-60 seconds until just browned. Lift out and place onto the lined baking tray. Bake in the preheated oven for 15 minutes until cooked through and hot.
- Served the burgers in the buns with mustard, cheese, lettuce, tomato and onion.
