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Pork burgers with Monteray Jack
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Serves: 4
500g pack pork mince
1 tbsp yellow mustard
5 pickled cucumber spears with dill
1 tbsp oil
4 slices Monterey Jack cheese
4 wholemeal baps, halved and toasted
2 tomatoes, sliced
1. Mix together the mince, yellow mustard and 1 finely chopped pickled cucumber, season and shape into 4 burgers, then chill for 10 minutes.
2. Heat the oil in a large frying pan and fry the burgers for 10-12 minutes, turning occasionally until cooked throughout with no pink meat.
3. Top each with a slice of Monterey Jack. Place in the burgers with the tomatoes and remaining pickled cucumbers, serve with salad and extra yellow mustard.
Typical values per serving:
Energy |
2,352kJ 561kcal |
---|---|
Fat | 25.9g |
Saturated Fat | 10.9g |
Carbohydrate | 40.8g |
Sugars | 5.7g |
Protein | 41.2g |
Salt | 2g |
Fibre | 7.4g |
This recipe was first published in Thu Aug 18 09:40:00 BST 2016.
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