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Pork burgers with Monteray Jack
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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:
This recipe was first published in August 2016.