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Pork, courgette and dill burgers
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Burgers and meatballs are often bound with breadcrumbs and so are a great way to use up any leftovers. You can also freeze breadcrumbs to scatter onto gratins or to make into a crunchy topping for pasta.
1 large courgette (about 250g), coarsely grated
1 shallot, finely chopped
20g pack dill, ¾ finely chopped, the rest set aside for garnish
500g lean pork mince
150g soft white breadcrumbs
1 tbsp wholegrain mustard
1 large egg
1 tbsp sunflower oil
6 slices of Jarlsberg cheese
6 burger buns
6 tsp mayonnaise
1 little gem lettuce
6 sliced pickled cucumber spears with dill
1. Sprinkle the courgette with a pinch of salt and set aside for 5 minutes. Squeeze out the excess water and put in a large bowl with the shallot, dill, pork mince, breadcrumbs, mustard and egg; season.
2. Stir to combine, then shape into 6 x 2cm-thick patties; cover and chill for 30 minutes.
3. When ready to cook, heat the sunflower oil in a large frying pan and cook the burgers (in batches if needed) for 15 minutes or until no pink meat remains and the juices run clear, turning halfway. Top each with a Jarlsberg slice, cover and cook for 2-3 minutes, until the cheese has melted.
4. Split open 6 burger buns, spread 1 tsp mayonnaise over the base of each and top with a few separated little gem lettuce leaves. Add the burgers, top with a sliced pickled cucumber spear with dill, scatter over a few dill leaves and put on the bun lids. Serve straight away.
Typical values per serving:
This recipe was first published in Wed Jul 28 06:57:00 BST 2021.