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If you don’t have a food processor, use pork mince instead of shoulder for these delicious burgers. You could also make 16 mini sliders with this recipe.
200g smoked bacon lardons or pancetta, finely diced
1 medium onion, finely chopped
450g pork shoulder steaks or
500g diced pork shoulder, trimmed
400g pork sausages
100g soft white breadcrumbs
1 tsp mild chilli powder
Handful each: parsley, dill and chives, roughly chopped
1. Put the lardons or pancetta in a frying pan with the onion; heat gently. Cook for 8-10 minutes, stirring occasionally, until the onion has softened. Transfer to a mixing bowl and leave to cool completely.
2. Mince the pork shoulder in a food processor. Squeeze the meat out of the sausages; discard the skins. Add both meats to the pancetta and onions with the remaining ingredients; season and mix well.
3. Shape into 150g burgers and cook on a hot barbecue for 5-10 minutes on each side, until cooked through and piping hot. Serve in rolls with lettuce and mayonnaise, if liked.
Typical values per serving: