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    Pork, courgette and dill burgers

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    Pork, courgette and dill burgers

    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.

    • Total time: 40 minutes plus chilling

    Makes: 6


    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.


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